Prepare the Chicken: Place the flour in a shallow bowl. Place each chicken breast between two pieces of plastic wrap and pound to an even thickness using a rolling pin or the flat side of a mallet. Season both sides with salt and pepper, then dredge in the flour, shaking off any excess.

Cook the Chicken: In a large non-stick pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Fry the chicken breasts in batches until golden, about 3-4 minutes per side. Transfer to a plate and set aside.

Prepare the Sauce Base: Reduce the heat to medium, and cook the chopped onions, garlic, and red pepper (if using) for 3-5 minutes, or until the onions are softened. Add the tomato paste and cook, stirring, for 1 minute.

Deglaze and Build the Sauce: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in the paprika until dissolved.

Add Sour Cream and Chicken: Stir in the sour cream and lemon juice until well combined. Use tongs to return the chicken to the skillet, and cook for 3-4 minutes, allowing the sauce to reduce and the chicken to heat through. The sauce should be quite thick.

Serve: Garnish with fresh parsley and serve with boiled potatoes, noodles or rice. Enjoy!