1/2 SWEET RED PEPPER, COARSELY CHOPPED
2 TBSP VEGETABLE OIL
3/4 C CHOPPED ONION
1 TBSP PAPRIKA
3/4 C WATER
1 CHICKEN BOUILLON CUBE
1/4 TSP SALT
1/8 TSP BLACK PEPPER
2 WHOLE CHICKEN BREASTS (ABOUT 1 3/4 LBS) SKINNED AND SPLIT
1 TBSP ALL PURPOSE FLOUR
2 TBSP WATER
1/2 C PLAIN YOGURT

SAUTE RED PEPPER IN OIL IN LARGE SKILLET OVER MEDIUM HEAT FOR 2 MIN. REMOVE WITH SLOTTED SPOON;RESERVE.
ADD ONION TO SKILLET AND SAUTE UNTIL SOFTENED.
STIR IN PAPRIKA. COOK STIRRING CONSTANTLY, 30 SECONDS.
ADD THE 3/4 C WATER,BOUILLON CUBE, SALT AND PEPPER.
BRING TO BOILING.
ADD CHICKEN.
LOWER HEAT;COVER AND SIMMER 30 MINUTES UNTIL TENDER.
MIX TOGETHER FLOUR AND THE 2 TBSP WATER IN SMALL CUP UNTIL SMOOTH. REMOVE CHICKEN FROM SKILLET TO PLATE.
SLOWLY STIR FLOUR MIXTURE INTO SKILLET.
COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS.
STIR SOME OF THE HOT MIXTURE INTO YOGURT THEN ADD YOGURT TO SKILLET. HEAT TO SERVING TEMPERATURE, BUT DO NOT BOIL.
RETURN CHICKEN TO SKILLET TO WARM.
SERVE OVER NOODLES AND SPRINKLE ROASTED RED PEPPERS ON TOP