| | Directions | | Sauté onion in oil for 5 minutes. Sprinkle 1 T. paprika on chicken and brown on both sides. Add the chicken broth and simmer for 10 minutes. When broth has evaporated, remove the chicken from the skillet. Add sour cream, remaining paprika, pepper and salt. Heat over low heat for 2 minutes. Add the chicken breasts. Serve over hot noodles if desired. |
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| Ingredients | | - |  | 2 teaspoons canola oil |
| - | | 1 onion, diced (medium) |
| - | | 3 whole chicken breasts, (8 ounce each, 1-1/2 lbs total), halved, boned and skinned |
| - | | 2 tablespoons paprika |
| - | | 1/2 cup Chicken Broth |
| - | | 1 cup fat free sour cream |
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