Chicken Goulash

My mother prefers to make this with boneless chicken thighs-

I prefer to make it with chicken breasts.
It tastes great either way!

3 whole boneless, skinless chicken breasts
or the equivalent in boneless, skinless thighs

1 tbsp. salt,
1 tbsp. paprika,
1 tsp. pepper
1 finely diced large onion
3 tbsp. butter
1/3 cup flour
8 to 10 oz. STRONG bouillion- use 3 cubes

Cut the meat into 1" chunks and sprinkle with the seasonings.
Melt the butter and saute the onions until they are transparent.

Add the chicken and cook- stirring frequently- for 10- 15 minutes.

Cover the skillet and let the chicken steep in its own juices
on a LOW flame for about 1 hour.

Keep the flame low to avoid having to add any water.

When the chicken is done, dust the top with the flour, stir and add the bouillion.
Cook until thickened.

If it gets too thick add water, milk or cream.

Serve over noodles or rice.

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