Quick Chicken Paprika

• 2 boneless skinless chicken breasts
• 12 onion, diced
• 14-12 cup chicken broth
• 0.5 (14 ounce) can diced tomatoes or 2 small roma tomatoes, seeded and diced
• 3 tablespoons paprika
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons butter, divided use
• fresh dill (to garnish)

1. Cut chicken into bite-sized pieces and put into a large zipper-bag.
2. Add 2 tablespoons paprika and all the salt and pepper to the bag.
3. Shake until all pieces are coated.
4. Melt 1 tablespoon butter in a pan over medium heat.
5. Add chicken and cook until fully done, 6-8 minutes.
6. (I don't use a nonstick pan for this recipe, as I like to sear the chicken well and form nice brown bits for the sauce.)
7. If the chicken browns too quickly, turn the heat down.
8. Remove chicken to a warm plate.
9. Melt the other tablespoon butter in the pan, and add onion.
10. Work a spoon or spatula around to get all the brown bits up.
11. Saute until onion is translucent.
12. Add tomato, chicken broth, and 1 tablespoon paprika.
13. Bring to a low boil, stirring well to form the sauce (2 minutes).
14. Return chicken and accumulated juices to pan, reduce to simmer.
15. At this point, you can add 1/4 cup of sour cream to make a smoother, creamier sauce - it's tasty either way IMHO!
16. Spoon over noodles or rice, and garnish with fresh snipped dill.
17. **note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.

chicken breasts, onion, chicken broth, tomatoes, paprika, salt, pepper, butter, dill

Taken from www.food.com/recipe/quick-chicken-paprika-214369 (may not work)