Chicken Paprikash

Directions

1. 1
   Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
2. 2
   When melted, add chicken breasts and saute until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
3. 3
   Add the onion to skillet and saute for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
4. 4
   Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
5. 5
   Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
6. 6
   Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
7. 7
   Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.