Chicken with Paprika & Sour Cream Sauce |
| Name: |
Yobi Spear |
| Base: |
Holloman AFB |
| Recipe: |
4 skinless, boneless chicken breast halves
1 1/2 T vegetable oil
1 c chopped onion
1 1/2 T butter
2 T paprika
1/2 tsp salt
2 cups chicken stock or broth
1 tsp all-purpose flour
1 8oz container sour cream
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.
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 into skillet.
Simmer until chicken is heated through and sauce has thickened. |
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