Chicken Paprika

Ingredients

4 boneless skinless whole  chicken breasts

1/4 cup Paprika

4 tablespoons butter

1/2 cup chopped onion, chopped

3 or 4 cloves garlic, chopped

1 or 2 cans chicken broth

16-ounce sour cream

1/4 flour

Pepper

Cooked noodles

Directions

Dredge chicken breasts in paprika until completely covered (use tongs as paprika will stain your hands.) Brown chicken breasts in butter until chicken is very browned; about 3-4 minutes on each side. Remove chicken breasts and set aside. In the same pan, cook the onion and garlic until the onion is just translucent (you may want to add a bit more butter if pan is too dry.) Add the chicken broth to the pan and scrape to loosen brown bits. Add the chicken breasts, cover and simmer until chicken is completely cooked; about 10 minutes.

Once chicken is cooked, remove breasts from pan and set aside - keep warm. In a small bowl, combine the sour cream, flour, and pepper. This is where you can add more broth to the pan if you feel there isn't enough for a good amount of gravy. Wisk the sour cream mixture into the  pan and cook and stir until thickened and bubbly.

Serve the chicken breast over pasta with liberal amounts of gravy.