1 lb chicken pieces
2 Tbl olive oil
1 onion, chopped
4 teaspoons paprika
1/2 cup white wine
1/2 cup chicken stock
8 ounces sourcream
2 Tbl flour
salt and pepper
Brown the chicken in the olive oil and remove from pan, salt and pepper the chicken. Add the onions to the pan, and the paprika. Turn heat to low so the paprika doesn’t burn and cook until the onions are softened.
Add the stock and wine to the pan, and deglaze the pan (scrape up all the yummy brown bits). Add the chicken back to the pan and coat it in the sauce. Cover and simmer for 20 – 30 minutes until the chicken is cooked through.
Remove the chicken from the pan and place in oven to keep warm.
In a small mixing bowl, combine the flour and sour cream. Add the sour cream mixture to the stuff still in the pan, and stir until thick and bubbly plus 1 minute more.
Serve the chicken and sauce with hot buttered noodles and fresh broccoli.