Step 1

Heat the 1 tbsp of oil and 2 tbsp of butter in a large pan (on that has a lid), over a medium-high heat.

Step 2

Add the chopped onion, and cook for 5 minutes, until softened.

Step 3

Toss the chicken breast pieces together with the 2 tbsp of flour, 1/4 tsp salt and 1/2 tsp pepper.

Step 4

Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.

Step 5

Turn the heat down to medium and add in the 2 tbsp of paprika and 2 minced cloves of garlic. Stir together for a minute to coat the chicken.

Step 6

Add the tin of chopped tomatoes and the 480ml (2 cups) of stock and bring to the boil.

Step 7

Place a lid on the pan and simmer for 15 minutes.

Step 8

Remove the lid, give everything as stir and simmer for a further 10 minutes, with the lid off, until the chicken is cooked through and the sauce has thickened.

Step 9

Turn off the heat and stir through half of the sour cream (about 110ml or 1/2 a cup).

Step 10

Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with the rest of the sour cream and a sprinkle of freshly chopped parsley. Oh and dont forget a hunk of bread on the side.