Chicken with Sour Cream

Pat the chicken pieces dry with paper towels and season all sides evenly with salt and paprika.

Heat the margarine in a large skillet over medium-high heat until melted and foaming.

Working in batches if necessary, brown the chicken pieces on all sides until golden, about 8-10 minutes total.

Remove the browned chicken from the skillet and set aside on a plate.

Reduce heat to medium and add the chopped onions to the same skillet, stirring frequently until softened and translucent, about 5 minutes.

Pour in the water, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits.

Return the chicken pieces to the skillet, nestling them into the liquid.

Cover the skillet, reduce heat to medium-low, and simmer for 15-20 minutes until the chicken is cooked through and tender.

Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is smooth and creamy.

Return the skillet to low heat and warm through for 2-3 minutes without boiling.

Taste and adjust seasoning with additional salt and paprika as needed before serving.