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Dredge Chicken In Flour And Fry In Olive Oil Until Golden Brown On Both Sides. Season With Salt And Pepper. Add Parsley, Thyme, Onion And Celery. Saute Until Onion Is Transparent. Add Chicken Broth And Paprika. Boil, Reduce Heat And Simmer For 25 Minutes. Stir In Sour Cream And Heat, But Do Not Boil.
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