This recipe from Woman's Day Encyclopedia of Cookery calls for the sauce to be brought to the boiling point AFTER the sour cream is added. Haven't heard of that before.

PAPRIKA CHICKEN WITH SOUR-CREAM SAUCE

1 medium onion, minced
3 Tablespoons shortening
1 frying chicken (3 pounds), cut up
5 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
1/4 cup water
1 cup dairy sour cream
5 ounces broad noodles
1 Tablespoon poppy seeds

Cook onion in 1 Tablespoon shortening until soft. Remove from skillet.

Wash chicken and dry on paper towels.

Mix 1/4 cup flour with 1/2 teaspoon salt. Dredge chicken with mixture. Brown chicken in remaining shortening.

Sprinkle with onion, remaining salt, paprika and pepper; add water. Cover and simmer for 30 minutes, or until chicken is tender. Remove chicken to a hot platter.

Stir remaining flour into skillet juices. Add sour cream; heat to boiling point, stirring constantly. Pour sauce over chicken.

Serve with hot cooked noodles sprinkled with poppy seeds.

Makes 4 servings