Chicken Paprikash
1 kg  (2. 1/4 lb ) chicken breast
5o g ( 1. 3/4 oz )  cooking oil
1 medium onion, finely choped
1/2 teaspoon paprika
1 green pepper, sliced
1 tomato, sliced
Salt, to taste
1 teaspoon flour
1 dl ( 1/2 cup ) sour cream
Stir-fry onion in cooking oil until golden brown. Remove from the heat, sprinkle with paprika. Stir in the pieces of chicken, the green pepper and tomato, salt, cover and cook gently in its own juice.
When the meat is all done, mix the flour and sour cream together and thicken the gravy of the paprikash with the mixture while you shake the pot.
The preferred accompaniment a small galushka dumpling

Nokedli, Galuska Recipe
When making chicken paprikas these will be traditional side dishes.
They are small egg and flour dumplings.

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water
Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins. Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzle maker , that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
Make the dumplings in 2 or 3 batches so they don't overcook.
Serve with chicken paprikas, or add to a stew.
Also: You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.