Chicken With Paprika Cream Sauce

1. 1

   Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.

2. 2

   Remove chicken from skillet and cover to keep warm.

3. 3

   Melt butter in same skillet and add onion, sauteing until translucent, not brown.

4. 4

   Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.

5. 5

   Whisk in the sour cream until smooth and simmer 1-2 minutes.

6. 6

   Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.

7. 7

   Add the chicken and cook until heated through and the sauce has thickened.

8. 8

   Serve over egg noodles or mashed potates.

* Per serving · 4 servings · Values may vary.

No additional tips available.