Ingredients
- 4 chicken breasts halves (approx. 700 g)
- 1/3 cup flour (40 g)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small yellow onions, chopped
- 2 garlic cloves, finely sliced
- 1 pointed red pepper or small bell pepper, diced (optional)
- 2 tablespoons tomato paste
- 1 tablespoon paprika (sweet)
- 1 cup chicken broth (250 ml)
- 180 g full-fat sour cream, at room temperature (to avoid lumps)
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- Fresh parsley, to garnish
- boiled potatoes, noodles or rice, to serve
Instructions
- 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!
Nutrition
Notes
- Adjusting Sauce Consistency: For a thinner sauce, add extra chicken broth until you reach your desired consistency.
- Reheating Leftovers: Gently reheat on the stovetop over low heat, adding a splash of chicken broth to keep the sauce creamy.