Sour Cream Chicken Paprika Recipe
- 4 skinless, boneless chicken breast halves
- 1 ½ tablespoons vegetable oil
- 1 cup chopped onion
- 1 ½ tablespoons butter
- 2 tablespoons paprika
- ½ teaspoon salt
- 2 cups chicken stock
- 1 teaspoon all-purpose flour
- 1 (8 ounce) container sour cream
step 1: 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.
step 2: 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.