1. Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear. 2. Remove chicken from skillet and cover to keep warm. 3. Melt butter in same skillet and add onion, sauteing until translucent, not brown. 4. Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer. 5. Whisk in the sour cream until smooth and simmer 1-2 minutes. 6. Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet. 7. Add the chicken and cook until heated through and the sauce has thickened. 8. Serve over egg noodles or mashed potates. ---------------------------------------------------------------------------
Nutrition
Ingredients
