Chicken Paprika

Usually we have this dish made with pork tenderloin, but tonight I tried it with skinless, boneless chicken breast! Very much a favorite around here! Served over German Spätzle with a salad and dinner is served!

Pork Tenderloin Paprika
1½-2 lb. pork tenderloin, trimmed of visible fat (or boneless, skinless chicken breasts)

3-4 Tbs. flour

1 Tbs. paprika

¼ tsp. salt

¼ tsp. black pepper

1 medium onion, coarsely chopped

Olive oil

1 large green pepper, coarsely chopped

2 large cloves garlic, pressed

1 c. chicken broth

3 Tbs. tomato paste

3 Tbs. red wine or cider vinegar

½ c. sour cream

Cut meat into 1" cubes. Mix flour, paprika, salt and pepper in resealable bag; add meat cubes, tossing to coat evenly. Heat olive oil over medium heat. Quickly brown meat and onions. Put pepper and garlic into slow-cooker crock. Add browned meat and onions. Mix broth, tomato paste and vinegar. Add briefly to skillet, scraping up bits; pour into slow-cooker, stirring well. Cover and cook on low for 7-9 hours. Add sour cream 15 minutes before serving.