SOUR CREAM CHICKEN PAPRIKA
Steps:
- 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.
- 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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