A flavorful and creamy chicken dish with a paprika-infused sauce, served over tender noodles.
Season the chicken breasts generously on both sides with the paprika.
Using sweet Hungarian paprika adds a traditional flavor to the dish.
Heat the butter in a non-stick skillet over medium-high heat until melted.
Ensure the butter doesn't brown to keep the flavor mild.
Add the chicken breasts to the skillet and cook until lightly browned on both sides, about 4 minutes per side. Remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding the skillet.
In the same skillet, sauté the onion until softened, about 2 minutes.
Stir frequently to prevent the onion from burning.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Cook until reduced by half.
Deglazing adds depth to the sauce by incorporating the browned bits.
Return the chicken to the skillet, cover, and simmer on low heat until cooked through, about 10 minutes.
Covering the skillet helps retain moisture and cook the chicken evenly.
Meanwhile, cook the egg noodles in a large saucepan of boiling salted water until tender, about 5 minutes. Drain.
Stir the noodles occasionally to prevent sticking.
Remove the chicken from the skillet and whisk the sour cream into the sauce until smooth. Cook until slightly thickened, about 2 minutes.
Whisking prevents lumps and ensures a creamy sauce.
Serve the chicken over the noodles and spoon the sauce on top.
Garnish with fresh parsley for a pop of color and flavor.
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