This simple little recipe comes from my good friend Melissa, who also happened to be my roommate my freshman year of college. I'm pretty sure I stole this recipe from her sometime in the duration of that year. :) Melissa probably doesn't know this, but her little Paprika Chicken recipe has become a family favorite in the 5-plus years my husband and I have been married. There was a time when we found excuses to make this almost every week. It probably wouldn't come as a surprise that we also got a little sick of it after making it so many times and needed a break.
However, I broke out the recipe again the other day and rediscovered my love. This recipe will forever remind me of being a newlywed (with a teeny tiny budget - this baby is very inexpensive), cooking together with my new hubby in our miniscule little first apartment. Ah, good times. :)
4 chicken breasts
2 Tbsp. butter
1/8 onion, chopped
1 cup chicken broth
1 tsp. paprika (I usually just sprinkle it generously over the top without measuring)
8 oz. sour cream
2 Tbsp. flour
Spaghetti noodles or rice
Melt butter. Add onion and saute until golden brown. Pour in broth, then add chicken and paprika. Cover and cook for about 15 minutes, turning chicken occasionally until cooked through.
In separate bowl, mix sour cream and flour together. Add to chicken mixture; stir and cook until thick.
Serve over cooked noodles or rice.