Sour Cream Chicken Paprika

01Method

1. 1

   Gather and prep all ingredients before starting.

2. 2

   Warm the oil in a large skillet over medium-high heat. Add the chicken breasts and cook until fully done with clear juices, approximately 10 minutes, reaching an internal temperature of at least 165°F (74°C). Transfer the chicken to a plate and keep aside.

3. 3

   In the same skillet, melt the butter and soften the onion until translucent but not browned, about 5–8 minutes. Stir in the paprika and salt.

4. 4

   Add the chicken stock to the pan and bring the mixture to a boil.

5. 5

   Lower the heat to a gentle simmer. Stir the flour into the sour cream until lump-free, then whisk the mixture into the simmering stock.

6. 6

   Return the chicken to the skillet and simmer until the chicken is warmed through and the sauce has thickened.