A delightful twist on a classic chicken dish, featuring a creamy smoked paprika sauce that pairs perfectly with tender chicken and aromatic garlic.
Heat a drizzle of oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Add the chicken breasts and cook until lightly browned on both sides, about 5 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside.
Place the chicken on a plate to catch any juices for added flavor.
In the same skillet, sauté the onion and garlic until softened and fragrant, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the smoked paprika, salt, and pepper, cooking for another minute.
Toast the spices briefly to enhance their flavors.
Pour in the chicken broth and bring to a simmer.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the chicken to the skillet and simmer on low heat for 10 minutes.
Cover the skillet to retain moisture and cook the chicken evenly.
Remove the skillet from heat and stir in the sour cream until the sauce is smooth.
Mix gently to avoid curdling the sour cream.
Serve the chicken and sauce over cooked egg noodles.
Garnish with fresh parsley for a pop of color and freshness.
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