Makes 4 servings
|3||tablespoons all-purpose flour|
|1/8||teaspoon black pepper|
|4||chicken breasts, skinned (about 1-1/2 pounds)|
|1||teaspoon olive oil|
|1||medium onion, chopped|
|1||cup chicken broth|
|1/4||cup sour cream|
|Hot cooked spaetzle or noodles|
|Fresh parsley (optional)|
- Combine flour, paprika, salt and pepper on sheet of waxed paper. Coat chicken breasts with flour mixture. Reserve remaining flour mixture.
- Heat oil in large skillet over medium heat. Add chicken; cook about 10 minutes or until browned on all sides. Remove chicken from skillet.
- Add onion to same skillet; cook 2 minutes. Stir in remaining flour mixture. Gradually stir in chicken broth; cook and stir until mixture comes to a boil. Return chicken to skillet. Reduce heat to low; cover and simmer 25 minutes or until juices run clear.
- Remove chicken to platter. Spoon off fat from gravy in skillet. Add sour cream to skillet; stir to combine. Serve with spaetzle. Garnish with fresh parsley, if desired.
|Total Fat||8 g|
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