Ingredients
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4 Chicken Breasts
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8 oz. Sour Cream
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4 Tbsp Sweet Paprika
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2-4 Tbsp Hot Paprika
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Salt
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Black Pepper
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2 Tbsp Olive Oil
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1 Onion
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1 Garlic Clove
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2-4 Plum Tomatoes
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1/2 cup Chicken Broth
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2 Tbsp All-Purpose Flour
Directions
Steps
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1
Done
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Marinate the ChickenSeason the chicken (skinless) with salt and pepper. (Mix the sweet and hot paprika with the sour cream (do not use low-fat sour cream - the sauce will become grainy). Cover the chicken in the sourcream mixture - in either a ziplock or a sealed container. Let marinate 2-3 hours or overnight. |
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2
Done
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In a pan, heat the oil and saute the chopped onion and minced garlic. Add the chicken broth/stock. Let simmer for 3-5 minutes. Remove about 1/4 of the chicken stock in a bowl/cup and mix the flour in. Once smooth, pour back into the pan and let the sauce become thick. Remove any excess sour cream marinade from the chicken vessel and add to the sauce base. Whip well so there are no clumps. if desired, add more sour cream and paprika powder. |
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3
Done
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Put the chicken in a casserole dish. Add the sauce, cover with foil, and bake for 25 min. or until chicken reaches 165°F/74°C. Serve over wide noodles. |
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4
Done
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Alternative cooking method: StovetopSauté seasoned chicken breasts first (without marinating them), remove from pan. Make the sauce then return the chicken to the pan. |
