| 1 | Season chicken with salt and pepper. |
| 2 | Coat with flour, shaking off excess. |
| 3 | Heat oil in heavy large skillet over high heat. |
| 4 | Add chicken to skillet and saute until brown and crisp, about 4 minutes per side. |
| 5 | Transfer chicken to plate. |
| 6 | Add bell peppers, onion and garlic to skillet and saute 5 minutes. |
| 7 | Reduce heat to low. |
| 8 | Add both paprikas and stir 2 minutes. |
| 9 | Mix in broth, tomatoes and tomato paste. |
| 10 | Return chicken to skillet. |
| 11 | Bring liquids to simmer. |
| 12 | Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes. |
| 13 | Transfer chicken to platter; keep warm. |
| 14 | Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes. |
| 15 | Season with salt and pepper. |
| 16 | Spoon sauce over chicken. |
| 17 | Spoon this over egg noodles that have been tossed with butter and poppy seeds. |
| 18 | 4 servings chicken paprika |
