Chicken Paprika II

Combine flour, paprika, salt, black pepper, and garlic powder in a shallow bowl. Dredge the chicken pieces in the flour mixture, coating all sides evenly.

Heat butter and vegetable oil together in a large skillet over medium-high heat. Working in batches if necessary, brown the coated chicken pieces on all sides until golden, about 8–10 minutes total.

Remove the chicken from the skillet and set aside on a plate. Add the chopped onion to the remaining fat in the pan and sauté until softened and translucent, about 3–4 minutes.

Return the chicken to the skillet, nestling it among the onions. Pour the tomato juice over the chicken until it is partially covered.

Reduce heat to medium-low, cover the skillet with a lid, and simmer gently for 25–30 minutes until the chicken is cooked through and tender.

Transfer the chicken to a serving platter. Stir the sour cream into the tomato-onion sauce in the skillet until smooth and well incorporated; do not allow the sauce to boil once sour cream is added.

Spoon the sauce over the chicken on the platter. Arrange hot cooked rice alongside or underneath the chicken, and garnish with chopped fresh parsley before serving.