Chicken Paprikash

1 lb. boneless chicken breast, sliced thin

2 Tbsp butter or olive oil

1 medium onion, chopped

[garlic, chopped]

[dry or fresh hot pepper]

1 Tbsp flour

1/4 tsp black pepper

1/2 tsp dried thyme leaves

2 Tbsp paprika

8oz. can tomato sauce

1 cup (8oz.) chicken broth

1/4 cup sour cream or ½ & ½

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Toss onion in bowl with flour & spices. Open cans and ready tomato, broth & cream.

[Shake chicken with extra paprika and pepper. Salt only if broth is low-salt.]

Melt 1 Tbsp butter over medium-high heat. Fry chicken until just browned.

Transfer chicken to plate.

Add remaining 1 Tbsp butter to skillet.

Add onion and sauté until beginning to soften, about 3 minutes.

Add tomato, broth, cream mixture. Stir. Boil until sauce thickens enough to coat spoon thinly, about 5 minutes.

Mix in chicken and any collected juices.

Reduce heat to low. Cover with top or colander depending on need to reduce.

Cook until chicken is just done.