Paprika lends gentle flavor with a lot of color to chicken and onion cooked in sour cream.
INGREDIENTS (for 5 servings):
- 4 skinless, boneless chicken breast halves
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 2 cups chicken stock
- 1 (8 ounce) container sour cream
- 1 teaspoon all-purpose flour
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, fry chicken in oil until cooked through and juices run clear. Remove chicken from skillet and set aside.
Add butter or margarine and onion to skillet. Saute onion until translucent, not brown. Add paprika and salt and stir. Then add stock and bring all to a boil. While stock is coming to a boil, stir flour into sour cream and mix well. When stock has come to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk). Add reserved chicken to skillet and simmer in sauce until chicken heated through and sauce has thickened.