Cooked egg noodles for servingor mashed potatoes or rice
Slice the chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper, set aside.
Melt olive oil in a large skillet or cast iron pan over medium high heat. Sear the chicken cutlets until golden brown, about 3-5 minutes on each side. Don’t be tempted to move the chicken around in the pan, that will stop the searing process. Transfer to a plate and loosely tent with foil to keep warm.
Add the onions and mushrooms to the skillet and saute until they soften and start to brown, about 5-8 minutes. Add in the garlic and cook for 30 seconds, remove to the same plate as the chicken.
Make the sauce - melt the butter, then whisk in the flour and cook for 1 -2 minutes. Whisk in the broth until smooth, add the thyme and paprika and bring up to a simmer.
Add the sauteed mushrooms and onions back into the sauce and simmer for 10 minutes, until the sauce has thickened. Whisk in the sour cream, add the chicken back in and heat through. Remove the thyme stems and garnish with chopped parsley. Serve with buttered egg noodles.
Selecting Chicken Breasts - When selecting chicken breasts, I look for small, pink chicken breasts that have not been injected with saline solution. Large, pale yellow chicken breasts with a “wood grain” appearance will be tough and rubbery.Freezing is not recommended as the sauce will break as it defrosts.