I made Chicken Paprikash tonight for my father-in-law's 83rd Birthday tomorrow. It's a very rich dish, and it tastes best served on wide egg noodles. Chicken Paprikash 3 lbs chicken breasts, cut into pieces 3 tablespoons butter 1 cup diced onion 1 red bell pepper, diced 2 garlic cloves, minced 1 1/2 cups diced canned tomatoes 3 Tablespoons Sweet Hungarian Paprika 1 Teaspoon salt 1 1/2 cups chicken stock 1/2 cup light cream or half and half 1/3 cup flour 1 cup sour cream In a heavy kettle, melt 2 tablespoons of the butter and brown the chicken pieces on both sides, a few at a time, remove and set aside. Add the last tablespoon of butter and the diced onions, and cook on very low heat for 10 minutes, until they begin to carmelize. Add the tomatoes, garlic, red bell pepper, paprika, salt, and chicken stock, cover and simmer on low for ten minutes. Return the chicken to the kettle and simmer, covered, for 40 minutes. Remove the chicken pieces to a platter. In a separate bowl, combine the light cream with some of the hot sauce, and whisk in the flour until blended. Pour the mixture into the kettle, stirring, and cook until thickened. Add the sour cream and stir, pour over chicken pieces and serve with egg noodles or spaetzle.