Sour Cream Chicken Paprika

1. 1

   You can leave breats whole or cut them up, whatever your preference.

2. 2

   In a large skillet, fry chicken in oil until cooked through and juices run clear.

3. 3

   Remove chiken from skillet and set aside.

4. 4

   Add butter and onion to skillet.

5. 5

   Saute onion until translucent, not brown.

6. 6

   Add paprika and salt and stir.

7. 7

   Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.

8. 8

   (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

* Per serving · 4 servings · Values may vary.

No additional tips available.