Ingredients
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4 boneless skinless chicken breasts
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1 medium onion, chopped (walla walla or vidalia preferred)
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1 1/2 cups chicken broth
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black pepper
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1/2 cup white wine, whatever available
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1 tablespoon cornstarch (more if needed to achieve desired thickness)
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1/2 cup cold water, to mix starch
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1 1/2 tablespoons garlic powder (I use minced frequently, but will cause chunkier gravy)
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2 tablespoons canola oil or 2 tablespoons extra virgin olive oil
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1/2 cup sour cream
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2 tablespoons sweet Hungarian paprika, more to taste
Instructions
- Cube chicken into 1-2 inch chunks- as desired.
- In a deep skillet, brown chicken breasts with oil, garlic and pepper.
- Once cooked, add onions and cook for 2 minutes, stirring lightly.
- Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
- Bring to a rolling bubble, add wine and simmer for 5 minutes.
- In a cup on the side, mix cold water and cornstarch completely.
- Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
- Cook for at least 5 more minutes to cook out the starch taste.
- When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
- Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice.
- Enjoy! ;).