Chicken Paprikash

Ingredients:

Directions:

1. Slice the chicken and place in a Ziploc bag. Season with salt, pepper, and 1 Tbsp flour. Seal the bag and toss to fully coat the chicken.
2. In a large skillet, melt 1 Tbsp butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the chicken and brown on all side. The chicken won’t be fully cooked at this point.
3. Add the chicken stock, paprika, smoked paprika, and a pinch of salt. Stir to combine. Bring to a slow simmer, reduce the heat to medium-low, cover, and let simmer for 10 minutes. The chicken will finish cooking at this point and should reach an internal temperature of 165 degrees F.
4. While the chicken simmers, bring a pot of water to a boil and cook the egg noodles according to package instructions. Reserve about ½ cup of the pasta water then drain. Return the noodles to the pot and add the reserved pasta water and 1 Tbsp butter. Stir to combine and melt the butter.
5. Combine the remaining Tbsp flour with the sour cream. Set aside.
6. Remove the chicken to a plate and set aside.
7. Add the sour cream mixture to the skillet and stir to melt and combine. Add the chicken and any drippings back to the skillet and stir to coat. Simmer on low until thickened, uncovered, for about 5 minutes.
8. Serve over the buttered egg noodles. Garnish with fresh chopped chives or parsley. Enjoy!