A delightful twist on a classic chicken dish, featuring a creamy herb-infused gravy.
Combine the flour, paprika, salt, pepper, garlic powder, and cayenne pepper in a ziploc bag.
Shake the bag well to ensure the spices are evenly distributed in the flour mixture.
Add the chicken breasts to the bag and shake until they are well coated.
Ensure the chicken is dry before adding it to the bag for better coating.
Melt the butter in a large skillet over medium heat.
Use a non-stick skillet to prevent the chicken from sticking.
Cook the chicken in the skillet until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Add the green onions to the skillet and cook for 1 minute.
Slice the green onions finely for a more even distribution.
Stir in the sour cream and parsley, mixing well to create a creamy gravy.
Lower the heat to prevent the sour cream from curdling.
Serve the chicken with the gravy over mashed potatoes or rice.
Garnish with additional parsley for a fresh touch.
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