|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|
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!
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.
Pour the sauce over the chicken breasts and serve immediately.
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