Paprika Chicken / Paprika Hendl

12 pieces skinless chicken, washed in cold water and patted dry with paper towels
salt and pepper, to taste
paprika, to taste
8 tbsp. butter or margarine, melted
2 c. flour (place in plastic bag)
1 lemon, halved
2 c. hot water
2 chicken bouillon cubes
1 c. sour cream*

Chicken:

1. Lightly sprinkle chicken with salt,pepper, and paprika.
2. Pour melted butter into shallowbowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.
3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.
4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Gravy:

1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.
2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

*To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.