Sour Cream Paprika Chicken

We tried this new dish tonight & it was very tasty. Here is the recipe & ugly picture. LOL

Here is the link to it on

Sour Cream Paprika Chicken

  • 4 skinless, boneless chicken breasts
  • 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* (If you do 2 cups of broth you will need MORE than 1 tsp flour…I ended up using about 1/4 cup flour) Another option would be to use less broth, but you’d still probably need more flour than this calls for
  • 1 teaspoon all-purpose flour*
  • 1 (8 ounce) container sour cream

  • 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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