1 c. flour
1 tbsp. paprika
1 tsp. salt
1/2 tsp. pepper
Leftover seasoning can be frozen for later use. 4 tbsp. oil (olive or vegetable) 1 1/2 c. chopped onion 1 c. chicken broth 1 tbsp. paprika 1 c. sour cream with 1 tbsp. flour mixed in
Put the chicken pieces in a bag with the seasonings. Shake well.
Heat the butter and oil in a heavy skillet until quite hot. Brown the chicken pieces well on both sides. Transfer chicken pieces to a piece of absorbent paper. Add the onions to the skillet and brown well, using more oil if needed. Pour the broth into the skillet and add 1 tablespoon paprika. Return the chicken to the skillet. Simmer, covered, until chicken is just tender. If broth is absorbed, add more.
Transfer chicken to a hot serving dish. Turn off heat; add sour cream mixture to the broth and onions in the pan. Stir into pan juices. Reheat for 1 minute. Pour over chicken pieces. You may sprinkle top with lemon rind. Serve over medium shells.
