Sour Cream Chicken Paprika
sent in by Stephanie M.
- 4 skinless, boneless chicken breast halves
- 1 1/2 Tb vegetable oil
- 1 cup sliced onions (I did more than this)
- 1 1/2 Tb butter
- 2 Tb paprika
- 1/2 tsp salt
- 2 cups chicken stock
- 1 tsp all purpose flour
- 1 (8oz) container sour cream
1.) You can leave the breasts whole or cut them up, (I recommend cutting up) whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and jices run clear, about 10 minutes. Remove chicken from skillet and set aside.
2.) Using the same skillet, cook onion in butter until translucent but not brown, about 5-8 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.
I can heartily recommend this recipe. I must confess that I was a little concerned about the massive amount of paprika, but it was perfect! The sauce won’t seem like it is thickening for a long time, but it thickens up quite a bit after you take it off the heat, and especially when you pull it out again for leftovers, (which I just ate for lunch!)
This is super easy and quick to throw together and requires fairly simple ingredients, so it’s a great weeknight meal!
We served it over egg noodles, and next time I’m going to try brown rice!
Thank you for sending this in Stephanie M!
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