2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips
Kosher salt and freshly cracked pepper
3 tsp sweet paprika
1 tsp smoked paprika
1½ tbsp butter
½ cup onion, chopped ~ small dice
1 large plum tomato, seeded, chopped ~ small dice
1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium
¼ cup sour cream

2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips 3 tsp sweet paprika 1 tsp smoked paprika 1 ½ tbsp butter 1 large plum tomato, seeded, chopped ~ small dice 1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium

1. Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper. Toss to combine well.

2. Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside.

3. Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.

4. Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.

5. Add chopped tomato and stir to soften a bit, about 1 minute.

6. Add chicken stock/broth and stir and bring to a boil. Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.

7. Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low. Add sour cream and whisk/stir to combine and heat through ~ do not boil. Taste and adjust for salt and pepper. Serve with buttered egg noodles or bread dumplings.