Chicken Paprikash

Season chicken breasts with salt on both sides. Heat butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat, then brown the chicken pieces on both sides until golden, about 3-4 minutes per side, and set aside.

In the same pan, reduce heat to medium and add the diced onion, cooking until softened and translucent, stirring occasionally to loosen any browned bits from the bottom of the pan.

Remove the pan from heat briefly and stir in the paprika, ensuring it blooms in the residual fat without scorching. Return the pan to medium heat and pour in the white wine, stirring to deglaze.

Add the chicken stock and return the browned chicken to the pan. Bring the liquid to a gentle simmer, cover, and cook until the chicken is cooked through and tender.

Remove the chicken from the pan and set aside. In a small bowl, whisk together the non-fat sour cream, flour, and a ladleful of the hot braising liquid until smooth to create a tempered slurry.

Reduce the heat to low and stir the sour cream slurry into the pan sauce, whisking constantly until the sauce thickens into a smooth, velvety gravy. Do not allow the sauce to boil after adding the sour cream.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender, then drain well.

Return the chicken to the sauce and heat gently until warmed through. Serve the chicken and paprika sauce over the cooked egg noodles, garnishing with an extra dusting of paprika if desired.