Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Finely-chopped onion

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1 tablespoon 15ml Olive oil

  4. 2 tablespoons 30ml Paprika

  5. 1 Whole tomatoes - (14 oz) - drained, seeded

  6. 4 Skin-on bone-in chicken breast halves

  7. 1/2 cup 118ml Chicken broth or water

  8. 1 1/2 teaspoons 7 1/2ml All-purpose flour - stirred with

  9. 1 tablespoon 15ml Water

  10. 2 tablespoons 30ml Sour cream - plus Additional for serving

  11. 2 tablespoons 30ml Chopped fresh parsley - Suggested Accompaniment Egg noodles or rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook onion with salt in fat in pot over moderately-high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes. Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, meat-side down, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, about 5 to 10 minutes longer. Remove the chicken from the sauce and keep warm. Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes. Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Add chicken back to the sauce to warm and coat with the sauce. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side. This recipe yields 4 servings.


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