Chicken Paprikash

I have loved the name of this chicken dish since that scene from "Harry Met Sally".  I decided to do my own version back in 2012. I normally tweak my recipes through the years, but this one was just the way I like it as is. The chicken is tender and delicious and the sauce tastes rich and comforting like home. 

And yes, I DID keep saying "PAPRIKAAASH" the way they said it in the movie as I was making it.
 


2 TBLSP Olive Oil

1 Large Onion, cut in half then sliced

3 Boneless Chicken breasts, cut into 2 inch chunks
1 TBLSP Garlic powder
1 TBLSP Hungarian paprika
1/2 tsp salt
1/2 tsp pepper

1 & 1/2 Cup Fat free Chicken stock
1/2 tsp salt
1/2 tsp pepper 
1 TBLSP Garlic powder
1 TBLSP Hungarian paprika

1/2 Cup Fat free sour cream

12 ounces egg noodles, cooked according to package directions 

Snipped Chives (optional)

Sprinkle the chicken with garlic powder, paprika, salt & pepper.

Add the olive oil to a large high sided skillet and brown the chicken over medium-high heat.

Remove the chicken to a plate and set aside.

Add the onions and cook for a few minutes.
 

Add the chicken stock, the rest of the salt, pepper, garlic powder and paprika to the pan and bring to a boil while stirring and scraping the brown bits from the bottom. Lower the heat to a very slow simmer.

Add the chicken back to the skillet and cover.

Cook for  45 minutes.

Spoon out a few spoonfuls of the cooking liquid to a small bowl and stir in a TBLSP of cornstarch.

Turn the heat to high and stir the cornstarch slurry into the liquid. Once thickened, take the pan of the heat and stir in the sour cream.

Serve the noodles in bowls topped with chicken pieces and plenty of sauce.

Top with chives if using.