Chicken Paprika

1 T vegetable oil
1 md onion
2 T sweet paprika
1 t salt
1/2 t pepper
2 lb boneless skinless chicken, cut up
4 t flour, divided
1 C milk
1 red or green pepper, chopped
2 ripe plum tomatoes, diced
1/2 C sour cream
parsley

In a large skillet heat oil over medium heat. Cook onion, stirring for 2 min. Add paprika, cook, stirring 2 min. Sprinkle chicken with salt and pepper and add to pan. Brown for 5 minutes on each side, adding more oil if necessary to prevent burning.

Reduce heat to med. Whisk 3 t of flour into the milk. Pour into pan and bring to simmer, stirring. Reduce heat to med-low, cover and simmer for 10 min.

Stir in peppers and tomatoes. Cover and simmer for about 10 min longer or until chicken is thoroughly cooked. Whisk remaining flour into sour cream. Whisk into chicken and sauce and cook stirring for 1 min. Add parsley if desired. Serve over rice or pasta.