1/2 cup flour
1 tsp paprika
1/8 tsp ground black pepper
2 Tbsps vegetable oil
3 lbs ready to cook fryer chicken (2-3 lbs.) disjointed
2 each chicken bouillon cubes
1 cup hot water
4 oz sliced mushrooms, undrained
1/2 tsp salt
1/8 tsp ground black pepper
16 oz Skinner® Extra Wide Egg Noodles

Cooking Directions:

1. Combine flour, paprika, and ground black pepper in a medium bowl.

2.  In 4-quart saucepan over medium-high heat, heat oil; add chicken. Cook on both sides until browned; drain off excess fat.

3.  Dissolve bouillon cubes in hot water. Add bouillon mixture, mushrooms with liquid, salt and pepper to saucepan; heat to boiling.

4.  Reduce heat; simmer, covered, 30 minutes. Remove cover; simmer 15 minutes or until chicken is tender.

5.  Meanwhile, prepare pasta according to package directions; drain.

6.  Serve hot noodles and chicken with pan sauce.