Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes or until lightly browned. Remove chicken from pan.
Add onion; sauté 5 minutes or until lightly browned. Return chicken to pan. Stir in broth and paprika; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat.
Place flour in a small bowl. Add sour cream, stirring well with a whisk. Gradually stir sour cream mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper into chicken mixture. Cook over low heat 5 minutes or until thick, stirring occasionally. Serve over noodles.
It was great! Only thing is I used over a cup of the chicken broth enough to cover the chicken while cooked on low and when the chicken was cooked and then on medium to dissolve most of the water. This is a great dish very good and my family loved it. I added some parsley on it too when ready to eat.
We make this all of the time and have since the recipe first came out in CL magazine. We typically cut the paprika back just a bit (paprika smokiness really varies on the type you buy) and we use all skinless boneless thighs. Sub yogurt for the sour cream and serve over brown rice and sometimes egg noodles with steamed broccoli or cauliflower. Delicious! Make some extra for tomorrow's lunch.
Great recipe...we really liked it a lot and we will definitely make it again. Modifications I made: doubled amount of sauce and that worked out perfectly. Modifications I will make next time: use all dark meat (like thighs) and I would like it to be a touch more sour creamy so I will either add more sour cream or try a nonfat plain yogurt instead of sour cream.
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