Lemon Chicken Paprika

Ingredients

• 6-8 chicken parts

• 1 Tbs. sweet Hungarian paprika

• ½ tsp. salt

• ½ tsp. lemon pepper

• 2 tsp. olive oil

• 2 large onions, halved and sliced

• 2 cloves garlic, pressed

• 2 small zucchini, sliced

• ½ lb. fresh mushrooms, sliced

• 1 cup hot chicken broth

• 1 Tbs. Worcestershire sauce

• 1½ Tbs. flour (diluted in 1 Tbs. water or broth)

• ½ pint sour cream

• 2 Tbs. lemon juice

• 12 oz. egg noodles, cooked and drained

• Fresh parsley, finely chopped for garnish

• Lemon slices for garnish

Preparation

Lay out the chicken parts and season all with the paprika, salt and lemon pepper.  In large skillet, heat the olive oil over medium-high heat.  Add chicken and brown on 1 side, turn and add the onions, garlic, zucchini and mushrooms.  Let this mixture sauté about 5 minutes, then pour in the chicken broth and Worcestershire sauce.  Cover, reduce the heat and let simmer until chicken is tender, about 20-25 minutes.  Remove the chicken to a serving platter and cover to keep warm.  Add the flour mixture to the hot pan and stir well until thickened.  Stir in the sour cream and lemon juice.  Arrange the egg noodles around the chicken.  Carefully pour the mixture over the chicken, then garnish with parsley and lemon slices.