Chicken Paprika - cooking recipe

Ingredients

2 lb. chicken cutlets
16 oz. tomato juice
1 Tbsp. paprika
1 medium onion
1 Tbsp. butter or margarine
1 c. water
1 tsp. sugar
salt and pepper to taste
flour and water (for thickening)
1 pt. heavy cream
elbow macaroni

Preparation

In 5-quart pan, saute diced onion in butter until transparent. Add tomato juice, water, paprika, sugar, salt, pepper and chicken.
Boil over medium heat for 45 minutes.
Remove chicken and thicken gravy with flour and water.
Slowly add heavy cream. Place chicken back in and reheat.
Serve over elbow macaroni.