Sour Cream Chicken Paprika

Name: Sour Cream Chicken Paprika
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves; 1 1/2 tablespoons vegetable oil; 1 cup chopped onion; 1 1/2 tablespoons butter; 2 tablespoons paprika; 1/2 teaspoon salt; 2 cups chicken stock; 1 teaspoon all-purpose flour; 1 (8 ounce) container sour cream

⏱️ Ready in 40 min 🥄 Prep 10 min 🔥 Cook 30 min 👥 4 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 30 min

Serves 4

Difficulty Medium

🛒 Ingredients

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves

1 1/2 tablespoons vegetable oil

1 cup chopped onion

1 1/2 tablespoons butter

2 tablespoons paprika

1/2 teaspoon salt

2 cups chicken stock

1 teaspoon all-purpose flour

1 (8 ounce) container sour cream

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 363

% Daily Value*

Total Fat 23.3g 30%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 431mg 19%

Total Carbohydrate 8.6g 3%

Dietary Fiber 2g 7%

Total Sugars 2.1g

Protein 30.1g 60%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.