CHICKEN PAPRIKA

Prep: 5 min,
Cook: 40 min,

4 Boneless, Skinless Chicken Breasts
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 large onion, thinly sliced
2 tablespoons paprika
1/2 cup chicken broth
1 container (8 oz.) sour cream

1. Rinse frozen chicken breasts with cold water and pat dry with paper towels, Sprinkle with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high, Add chicken and cook, covered and turning once, about 6 minutes or until golden brown, Remove from skillet
3. Cook onion in same pan over medium heat 3 minutes or until crisp-tender. Sprinkle with paprika; cook 1 minute, Return chicken to skillet; add broth, Cover; cook over medium-low heat 10 minutes or until done (internal temp 170 degrees F),
4. Reduce heat to low: stir in sour cream, Cook 2 minutes or until heated through (do not let boil)

SERVING SUGGESTION: Serve chicken and sauce with cooked egg noodles and steamed asparagus spears, Refrigerate leftovers,