Updated: Sep 29
4 skinless, boneless chicken breast halves
1 ½ T vegetable oil
1 Cup chopped
1 ½ T butter
2 T paprika
½ tsp salt
½ tsp pepper
2 Cups chicken stock
1 tsp all-purpose flour
1 (8 ounce) container sour cream
Egg noodles or Rice
Pound your chicken breasts (with a tenderizer or rolling pin) until they are thin and tender. (about ¼ inch thick)
In a large skillet, heat oil over medium-high heat. Add the chicken and panfry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
Using the same skillet, cook onion in the butter until tender and translucent, about 6 to 8 minutes. Season with the paprika, salt and pepper.
Pour chicken stock into the pan and bring all to a boil. Reduce heat to simmer.
Mix flour with the sour cream until smooth, then whisk into the chicken stock. Place the chicken back into the skillet and simmer until the chicken is heated through and sauce has thickened.
Serve over egg noodles or rice.