Ingredients
4
4 servings
- •1.5 tablespoons vegetable oil
- •4 skinless, boneless chicken breast halves
- •1 cup chopped onion
- •1.5 tablespoons butter
- •2 tablespoons paprika
- •0.5 teaspoon salt
- •2 cups chicken stock
- •1 (8 ounce) container sour cream
- •1 teaspoon all-purpose flour
Instructions
- Gather all ingredients.
- Heat oil in a large skillet over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and set aside.
- Cook onion in butter in the same skillet until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt.
- Pour chicken stock into the pan and bring to a boil.
- Reduce heat to simmer; mix sour cream with flour until smooth, then whisk into chicken stock.
- Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutritional Facts
Per 4 servings
- Calories: 363
- Carbohydrate: 9g
- Fat: 23g
- Fiber: 2g
- Protein: 30g
- Sugar: 2g
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