Chicken Breasts with Paprikash-ish Pan Sauce

Katie Workman

Chicken Breasts with Paprikash-ish Pan Sauce

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    4 (8-ounce) boneless chicken breasts 1 tablespoon sweet Hungarian paprika
    Kosher salt and freshly ground pepper to taste 1 cup chicken broth
    2 tablespoons butter 1 cup sour cream
    1 large onion, finely chopped


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    • 1

      Season the chicken breasts with salt and pepper. In a large skillet, heat the butter over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minutes on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!

    • 2

      Return the skillet to medium high heat. Add the onion and sauté for about 4 minutes, until tender. Stir in the paprika, then whisk in the stock and bring to a simmer. Whisk in the sour cream just until blended and heated through; do not allow it to come to a simmer or the sauce will separate. Season with salt and pepper.

    • 3

      Pour the sauce over the chicken breasts and serve immediately.

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