Sour Cream Chicken Paprika

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 1/2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 1/2 tablespoons butter
  • 2 tablespoons paprika
  • 1/2 teaspoon salt
  • 2 cups chicken stock
  • 1 teaspoon all-purpose flour
  • 1 (8 ounce) container sour cream

Directions

You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.

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Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

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