Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     cleaned broiler-fryer chickens{ each -- cut into eighths
                        -- about 3 lb.}
     1/2           cup  flour
  1           teaspoon  salt
  5        tablespoons  butter -- margarine or oil
  1                cup  chopped onion
     1/4           cup  chopped green pepper
  1              clove  garlic -- winced
  1                can  {1 lb.} tomatoes -- broken up
  2        tablespoons  paprika
  2 1/3    tablespoons  original worcestershire sauce
  1 1/2           cups  dairy sour cream
  2                     egg yolks -- beaten
                        hot cooked potatoes or rice or noodles -- optional

Preparation:

1. Dredge chicken with flour mixed with 1/2 teaspoon salt; shake off excess. 2. Melt butter in a large, heavy saucepan; add a few pieces of chicken at a time, browning well on all sides. 3. Remove chicken; set aside. 4. Add onion, green pepper and garlic to fat remaining in saucepan; saute‚ 5 minutes. 5. Stir in tomatoes, 1 tablespoon paprika and 2 tablespoons Worcestershire sauce. 6. Return chicken to saucepan; simmer, covered, until chicken is tender, 30 to 40 minutes. 7. Remove chicken to a heated serving dish; keep warm. 8. Mix sour cream, egg yolks and remaining Worcestershire sauce, paprika and salt; stir into saucepan and heat. {Do not boil.} 9. Pour sauce over chicken; serve with potatoes, rice or noodles if desired.

Nutritional Information:

162 Calories (kcal); 12g Total Fat; (63% calories from fat); 3g Protein; 12g Carbohydrate; 97mg Cholesterol; 457mg Sodium