adapted from: The best recipes in the world
by, Mark Bittman
Garlic salt and fresh black pepper to taste
1/4 c lemon juice
1 pound chicken breast meat, cut into 1 1/2 inch pieces
Sprinkle the meat with the lemon juice, garlic salt and pepper. Let sit while preparing the rest of the ingredients.
1 T olive oil
1 T butter
1/2 c flour
Heat butter and oil in a large pan on medium heat. Drain excess lemon juice from chicken, toss meat in flour, shake off excess, place in a single layer in the pan.
Brown gently on medium low until golden, turn. Do not overcook. Remove to platter when cooked.
1 onion diced
1 T olive oil
1 T Hungarian Hot Paprika, or 2 T sweet paprika
1 c sour cream
1/2 c chicken stock
Stir together until smooth, pour over chicken, mix gently to coat. Cover and cook on low for about 7 minutes to heat well, however do not let boil.
Delicious! Serves 4 - 6
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