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Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe can be very easily doubled or tripled as necessary. I serve this with buttered egg noodles and broccoli.

Ingredients Nutrition

Directions

  1. Season chicken with 1 teaspoon paprika, salt and pepper.
  2. Melt 1 tablespoon butter in nonstick skillet over medium-high heat.
  3. Add chicken and sauté until just cooked through, about 3 minutes.
  4. Transfer chicken to plate.
  5. Add remaining 1/2 tablespoon butter to same skillet.
  6. Add onion and sauté until beginning to soften, about 3 minutes.
  7. Add remaining 3 teaspoons paprika; stir 10 seconds.
  8. Add tomato and stir until beginning to soften, about 1 minute.
  9. Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
  10. Mix in chicken and any collected juices.
  11. Reduce heat to low and add sour cream and stir just until heated through (do not boil).
  12. Season to taste with salt and pepper and serve.
Most Helpful

5 5

Very good, extremely fast and easy to customize. One family member hates tomatoes, so I left those out. I saved a couple minutes by sauteeing the onions and chicken at the same time. Added most of the broth, then the sour cream and warmed to a bare simmer. I also thickened the sauce with a bit of the broth mixed with cornstarch after I added the sour cream and cooked it down a bit. Added some salt and fresh ground pepper, too. I served it over herbed couscous with steamed broccoli on the side and it was a hit! Thank you so much for sharing this quick and simple recipe! Next time I'll add some mushrooms just for fun, I think.

5 5

Like some of the others, I used skinless chicken thighs and canned tomatoes. I served it over brown rice. It was wonderful.

5 5

Very yummy and super simple to make. Had all the ingredients in the house (except fresh tomatoes, but I did have canned, which worked fine). Served this along with Spaetzle (noodles) #53605 which was very good. This will definately be a repeat dish in our house.