Ingredients
Scale
- 1 1/2 lbs chicken breasts or thighs, cut in pieces.
- 3 tablespoons all-purpose flour, divided.
- 2 tablespoons Hungarian sweet paprika.
- 4 tablespoons unsalted butter, divided.
- 1 medium yellow onion, chopped.
- 2 cloves garlic, minced.
- 2 cups low-sodium chicken broth.
- Salt and pepper to taste.
- 3/4 cup full-fat sour cream.
- 1 tablespoon fresh parsley.
Instructions
- Toss chicken pieces with 1.5 tablespoons flour and 1 tablespoon paprika.
- Brown chicken in 2 tablespoons butter until cooked through. Remove to plate.
- Cook onions in remaining butter until soft, add garlic briefly.
- Add remaining flour and paprika, cook 2 minutes. Whisk in broth until thickened.
- On lowest heat, stir in sour cream. Return chicken to pan, garnish with parsley.
Notes
Don’t freeze due to sour cream.
Keeps 3 days refrigerated.
Serve over noodles or dumplings.
Nutrition
- Calories: 431
- Fat: 25 g
- Carbohydrates: 12 g
- Protein: 40 g