CHICKEN PAPRIKASH – Page 2

1 ½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
3 tablespoons all-purpose flour divided
2 tablespoons Hungarian sweet paprika
4 tablespoons unsalted butter divided
1 medium yellow onion finely chopped
2 cloves garlic minced
2 cups chicken broth
Kosher salt and fresh ground black pepper to taste
¾ cup full-fat sour cream
1 tablespoon chopped fresh parsley

Add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces.
Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate.
Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously.
Sprinkle in the remaining flour and the remaining paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.
Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley.