2 tablespoons all-purpose flour, as needed for coating chicken
1 cup sour cream
Instructions
Chop chicken into 1” pieces and dry and dust
lightly with flour.
Heat a large skillet over medium heat until it is
hot. Melt ¼ cup butter. Add chicken, paprika, salt
and pepper, and sauté until the chicken is lightly
browned. Remove chicken from pan and tent loosely
with foil.
Add remaining 1 tablespoon butter to pan and
sauté onions until they are translucent. Return
chicken to the pan.
Add chicken broth and gently simmer over low
heat until chicken is cooked through. Remove
chicken from the pan and tent loosely with
foil.
Stir 2 tablespoons of flour into the pan and boil
until the sauce has thickened to your taste. Add
sour cream and return chicken to the pan and coat
with the sauce
Serve with spaetlze or egg noodles.
Originally Submitted
10/9/2017
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