Old Fashioned Eating

What could be a better combination than chicken and a rich sour cream sauce. This recipe is the basis for the sour cream and paprika chicken recipe that I made here. As always, anything that has onion in it will certainly taste better with a bit of garlic.

The recipe with my modifications is below:

• 4 skinless, boneless chicken breast halves
• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 2-3 cloves garlic
• 1 1/2 tablespoons butter
• 2 tablespoons smoked paprika
• 1/2 teaspoon sea salt
• 2 cups chicken stock
• 1 teaspoon all-purpose flour
• 1 (8 ounce) container sour cream

Directions

1. In a large skillet, heat oil over medium-high heat.
2. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
3. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. A couple minutes before the onion is finished, add the garlic. Season with paprika and salt.
4. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer.
5. Mix flour with sour cream until smooth, then whisk into chicken stock.
6. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Related posts:

1. Hamburger Stroganoff
2. Parmesan Chicken Breasts
3. Bacon and Onion Muffins