To give credit where credit is due, I started with the recipe from a 1970's Good Housekeeping cook book... but added from there.
1 to 2 tablespoons vegitable oil
2 chicken halves (one per serving)
1 medium onion coarsely chopped
3/4 cup bullion
1/4 cup Dry Marsala wine
1 table spoon dried minced garlic
Paprika
Salt
Pepper
1 cup sour cream
250 grams egg noodles.
Coat frying pan lightly with oil (12 inch Lodge iron pan in my car)
Bring up to temperature and add the chicken halves, skin side up. Brown lightly then flip to skin side down and brown lightly on skin side. Flip one more time and sprinkle chicken with paprika, salt and pepper.
Add onion and allow them to brown lightly.
Add bullion and Marsala, cover and simmer until cooked through and tender (about 30 minutes)
Remove chicken and set aside.
Stir in sour cream slowly, under low heat, until you have smooth sauce. Do not allow the sauce to come to a boil.
Serve chicken along with noodles and cover with sauce.
