CHICKEN PAPRIKA

Steps:

• Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
• Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
• Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
• Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
• Right before you are ready to serve, remove the chicken from the liquid and keep warm.
• To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
• Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
• Remove bones from chicken breasts and cut into pieces and return to sauce.
• Serve it piping hot over egg noodles or rice.