Chicken Paprika

Chicken Paprika is such a vintage 50s recipe.  Chicken with a cream based sauce.  But there's a reason it's stood the test of time, for me at least, and that reason is that it's deliciously good comfort food.  Inspired to make this by Jenna of Eat Live Run, a fan of 50s vintage comfort food, herself.  Jenna served hers with homemade dumplings, but I went with egg noodles and broccoli.

Chicken Paprika
recipe from Eat Live Run

1 pound boneless chicken breasts, sliced thinly
2 tbsp olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 cup chicken broth
1 tbsp paprika
sea salt
pepper
1/4 tsp cayenne pepper
3/4 cup sour cream
1 tbsp flour

In a saute pan, heat the olive oil over medium heat.
Add the onion, chicken, salt, pepper, paprika, cayenne and cook until chicken is browned.
Add in garlic for the last minute of cooking.
Pour one cup of chicken broth into the pan, increase the heat to high to bring to a boil.
Reduce to a simmer and cook for about 5 minutes, until chicken is cooked through.
Using a slotted spoon, remove the chicken to a separate bowl and set aside while you make the sauce.
Stir together the sour cream and flour, and add this to the pan of chicken broth.
Cook over medium low, whisking often, until thickened.
Add the chicken back in to warm through, and serve over noodles.