4 split chicken breasts, skinned
1 tbsp. oil
1 tsp. thyme
1 garlic clove, chopped
1/4 c. chicken broth
2 scallions, sliced thin
1 garlic clove, chopped
1 tbsp. butter
2 tbsp. flour
1 tbsp. paprika
2 c. chicken broth
1/2 c. dry white wine
1 tbsp. sour cream
1 tbsp. plain yogurt

Preheat oven to 350 degrees. Heat oil in pan, add garlic and thyme. Saute chicken breast until slightly browned. Remove from heat. Add broth. Cover pan and put in oven for 1/2 hour to 45 minutes.

While chicken cooks, prepare sauce. In a small saucepan, melt butter. Saute scallion and garlic until soft. Stir in flour and cook 3 minutes. Add paprika, blend well. Add broth and wine, stirring constantly. Cook over low heat until thickened.

Whisk in sour cream and yogurt. Place one chicken breast on each plate and cover with hot sauce. Good served with rice. Serves 4.