Chicken Paprika



  • 4 boneless skinless chicken breasts
  • 1 medium onion, chopped (walla walla or vidalia preferred)
  • 1 1cups chicken broth
  • 2 tablespoons sweet Hungarian paprika, more to taste
  • black pepper
  • 1cup white wine, whatever available
  • 1 tablespoon cornstarch (more if needed to achieve desired thickness)
  • 1cup cold water, to mix starch
  • 1 1tablespoons garlic powder (I use minced frequently, but will cause chunkier gravy)
  • 2 tablespoons canola oil or 2 tablespoons extra virgin olive oil
  • 1cup sour cream


  1. Cube chicken into 1-2 inch chunks- as desired.
  2. In a deep skillet, brown chicken breasts with oil, garlic and pepper.
  3. Once cooked, add onions and cook for 2 minutes, stirring lightly.
  4. Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
  5. Bring to a rolling bubble, add wine and simmer for 5 minutes.
  6. In a cup on the side, mix cold water and cornstarch completely.
  7. Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
  8. Cook for at least 5 more minutes to cook out the starch taste.
  9. When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
  10. Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice.
  11. Enjoy! ;).