Chicken Paprikash

Sauté onions in butter until transparent. Add garlic and paprika; blend and sauté 1 minute. Sauté chicken breasts in this mixture; spoon onions over breasts. Add wine, salt, and pepper. Simmer until tender, about 30 minutes. (For tender, juicy chicken breasts, we cooked only 10 minutes or until juices run clear when pierced with tip of knife.)

Remove chicken to warm platter. Blend sour cream into pan mixture; thicken with flour if necessary. Return chicken to skillet. Serve with rice or noodles. Good reheated.