Brown chicken in melted butter in a large, deep pan over medium heat.

Remove chicken from the pan, leaving the drippings.

Drain the chicken on paper towels.

Add chopped red bell peppers, sliced fresh mushrooms, and chopped onions to the pan with the drippings.

Cook the vegetables over medium heat until they are just tender.

Add all-purpose flour and Hungarian paprika to the pan.

Cook, stirring constantly, for 1 minute. The mixture will be thick and pasty.

Gradually add chicken broth to the pan, stirring constantly to avoid lumps.

Continue to cook, stirring constantly, until the sauce is thickened and bubbly.

Stir in salt and black pepper.

Return the browned chicken to the pan, cover, and reduce the heat to low.

Simmer for about 1 hour, or until the chicken is tender.

Stir in sour cream.

Cook, stirring constantly, just until the mixture is thoroughly heated. Do not boil.

Serve the chicken paprikash over hot cooked egg noodles, spaetzle, or gnocchi.

Enjoy!