Chicken Paprika

Ingredients

• 1/3 cup all-purpose flour
• 2 tablespoons paprika
• 1 teaspoon salt
• 1 pinch ground black pepper
• 6 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 1/2 cups sour cream
• 1 tablespoon paprika
• 1 teaspoon cornstarch

Directions

Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.

Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.

Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.

Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.

Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.