Step 1

Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.

Step 2

Heat olive oil in a large braiser or non-stick pan and on a medium heat. Add minced onion and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5-7 minute per side.

Step 3

Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F. When chicken is ready, remove it to a clean plate and set aside.

Step 4

While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.

Step 5

Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.

Step 6

Return chicken to the pan, cover with the sauce. Sprinkle with chopped parsley and serve immediately!