Chicken Paprikash

I found this recipe while browsing one of my favorite blogs. It is delicious! It would even be good without the chicken. You could substitute any protein or omit protein altogether. It came together pretty quickly for a weeknight meal as well.

Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur

Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)

Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.