Instructions: In a large, heavy skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes, or till chicken is tender and no pink remains. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till potatoes are tender.

Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or spaetzle. If desired, serve with sour cream.

NOTES : Serving a dish made with potatoes over noodles is common in Eastern European cuisine. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta section.

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