Sour Cream Chicken Paprika

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 363 Calories

Ingredients

• ½ teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup chopped onion
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons butter
• 1 teaspoon all-purpose flour
• 2 cups chicken stock
• 2 tablespoons paprika

Recipe Instructions

Step 1

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.

Step 2

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.