- 2 pounds boneless, skinless chicken thighs
- 4 tablespoons flour, divided
- 6 tablespoons butter, divided
- 1 medium onion, diced
- 1 tablespoon paprika
- 1 tablespoon hot paprika
- 1 tablespoon smoked paprika
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon salt
- 1-1/2 cups chicken broth
- 1 cup sour cream
- Cut chicken thighs into bite-sized pieces (about 1 inch cubes), and dry with paper towels.
- Dust the chicken pieces with 2 tablespoons flour.
- In a large skillet, melt 4 tablespoons of butter.
- Add in the chicken, paprika, pepper and salt then sauté until the chicken is cooked through.
- Remove the chicken to a plate and tent loosely with foil.
- Add the remaining 2 tablespoons of butter to the pan and melt.
- Sauté the onions in the melted butter for about 4-5 minutes, or until translucent.
- Pour in the chicken broth and gently simmer the mixture over low heat for about 5 minutes.
- Stir in the remaining 2 tablespoons of flour and boil until the sauce has thickened.
- Return the chicken to the pan and add in the sour cream, stirring until well mixed and chicken is coated.
- Simmer the mixture for an additional 5 minutes to reheat chicken.
- Serve hot over rice or egg noodles.
The original recipe for this delicious dish can be found here.