Poultry: Paprika 05 by Recipe Cottage

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	Paprika 05

		Chicken Paprika 2 skinless boneless chicken breast halves, cut into 1/2 inch wide strips 4 tsp. paprika 1 Tbsp. butter 1 Tbsp. olive oil 1/2 cup chopped onion 1 large, tomato, peeled, seeded and chopped 1 cup chicken or beef broth 1/4 cup sour cream Season chicken with 1 tsp. paprika, salt and pepper. Heat 1 Tbsp. olive oil in skillet over medium-high heat and saute chicken on both sides until cooked through. Transfer chicken to plate. Add 1 Tbsp. butter to skillet and a little bit more olive oil if needed. Saute chopped onion until softened, about 3-4 minutes. Add remaining 3 tsp. paprika and stir another 10 seconds or so. Add chopped tomato and cook until tomato is soft and sort of falling apart. Add chicken/beef broth and boil until sauce is thickened, about 5-8 minutes. Put chicken back in skillet, along with any collected juices. Turn heat down to low simmer and add sour cream, mixing to blend thoroughly. Season with salt and pepper to taste.