Heat butter and oil in skillet. Season the chicken pieces with salt and pepper, then brown. Remove and let drain on paper towels. Cook onions and garlic in remaining fat until soft. Add paprika and flour, cook and stir 3 minutes. Add chicken broth, then sour cream. Cook and stir over low heat until thick and smooth. Replace chicken in skillet. Bake covered at 350F for one hour. Serve over hot cooked noodles. Garnish with parsley. Taken from The Arizona Republic
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 8|
|Calories from Fat: 297 (69%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 116.3mg||36 %|
|Sodium 274.9mg||9 %|
|Potassium 470.1mg||12 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 7.6g|
|Protein 24g||34 %|
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Calories per serving: 430
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