In a small bowl, combine vegetable juice, flour, paprika, and seasoned salt; set aside.

Heat olive oil in a medium skillet over medium heat.

Add sliced scallions and minced garlic to the skillet; cook for 1 minute, until fragrant.

Add the chicken strips to the skillet and cook until lightly browned on all sides.

Pour the vegetable juice mixture into the skillet with the chicken.

Bring the mixture to a boil, stirring frequently.

Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.

Remove the skillet from the heat and stir in sour cream until well combined.

Serve the chicken paprika over cooked rice.

Garnish with snipped fresh parsley leaves before serving.

For microwave instructions: Combine vegetable juice, flour, paprika, and salt in small bowl; set aside.

Combine oil, onions and garlic in medium microproof baking dish.

Cover and cook on HIGH (maximum power) 1 minute.

Add chicken strips and cook on HIGH 1 minute.

Stir and cook 1 additional minute or until chicken loses its pink color.

Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils.

Stir, cover, and cook on MEDIUM-LOW (30% power) 15 minutes.

Remove from oven and stir in sour cream.

Serve over rice.

Sprinkle with parsley.