Chicken With Paprika Cream Sauce

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove chicken from skillet and cover to keep warm.
  • Melt butter in same skillet and add onion, sauteing until translucent, not brown.
  • Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
  • Whisk in the sour cream until smooth and simmer 1-2 minutes.
  • Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
  • Add the chicken and cook until heated through and the sauce has thickened.
  • Serve over egg noodles or mashed potates.
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