Chicken Paprikash

Ingredients:

• 2 boneless skinless chicken breasts; cut into strips (thigh also works)

• 4 tsp of paprika (I prefer sweet paprika, but you can use 3 tsp of sweet paprika, 1 of smoked)

• 1 1/2 tbsp of butter

• 1/2 cup of yellow or white onion; diced small

• 1 large tomatoes; diced small

• 1 cup of chicken stock or broth (canned or homemade)

• 1/4 cup of sour cream (or plain Greek yogurt)

• Kosher salt & pepper to taste

In a small bowl, add your chicken strips, 1 tsp of paprika, salt and pepper. Toss to cover the chicken and set aside.

In a skillet, melt 1 tsp of butter over medium-high heat. Add your spiced chicken and cook until just cooked through (about 5 minutes). With a slotted spoon, remove the chicken from the pan and set aside.

Add the rest of the butter (1/2 tbsp) to the same skillet and saute the onions until soft.

Add the remaining 3 tsp of paprika and stir to fully coat the onions. Add in the chopped tomato and stir again.

Pour in the chicken broth, stir and bring the pan to a boil. Cook on simmer until the sauce thickens and coats a spoon (for about 6 minutes).

Re-add the chicken to the pan and reduce the heat to low. Stir in the sour cream and make sure it is fully mixed into the sauce. Make sure the sauce doesn’t come back to a boil.

Taste the sauce and adjust with salt and pepper as needed.

Serve with buttered egg noodles, or boiled potatoes.