Cremiges Paprikahähnchen

Zutaten

• 2 large boneless skinless chicken breasts
• Salt & pepper (to taste)
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 3/4 cup full fat sour cream (room temperature)
• 1 tablespoon flour
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1 cup chicken broth
• Chopped fresh parsley (optional, to taste)

Zubereitung

1. 1

   Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with some salt & pepper and the garlic powder.

2. 2

   Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken to the skillet and cook it for 4-5 minutes/side until golden. Transfer the chicken to a plate.

3. 3

   Meanwhile, in a medium bowl, stir the flour into the sour cream until you have a smooth mixture. Set aside until needed.

4. 4

   Reduce the heat to medium. Add the remaining butter and onions to the skillet and sauté until softened and lightly browned (about 5-7 minutes).

5. 5

   Add the garlic to the skillet and cook for about 1 minute.

6. 6

   Add the paprika, Worcestershire sauce, and chicken broth to the skillet, then stir in the sour cream mixture. Stir/whisk until thoroughly combined, and bring the sauce to a simmer.

7. 7

   Once the sauce is simmering, add the chicken back to the pan. Cook for another 5-7 minutes or until the chicken is cooked through (165F) and the sauce has thickened up a bit. Don't let the sauce bubble too much or it may curdle. Season with extra salt & pepper as needed and garnish with chopped parsley if desired.