Preparation Steps

• Heat olive oil in a large skillet over medium heat.
• In a large bowl, whisk together the flour, paprika, salt, and pepper to taste.
• Dredge chicken pieces in the flour mixture, shaking off excess, then add to the hot oil.
• Cook chicken for 4 to 5 minutes per side until browned, then remove and set aside.
• Add sliced onions and carrots to the skillet and cook for 5 minutes until softened.
• Stir in parsley and thyme, then add minced garlic and cook for another minute until fragrant.
• Mix in chopped tomatoes, then pour in white wine and chicken broth. Bring to a boil.
• Return chicken to the pan, reduce heat to low, cover, and simmer for 1 hour.
• Divide cooked egg noodles among plates and place chicken on top.
• Whisk sour cream into the pan sauce off heat until fully combined, then spoon the sauce over chicken and noodles.
• Garnish with fresh parsley and serve immediately.