Preparation / Directions:
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.
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