Chicken with Peppered Sour Cream Herb Sauce

Do you get a “taste” in your mouth for something specific? But don’t know what it is exactly. So you experiment? You know where to start but not sure what goes in the middle and how it’s going to end … kind of like writing a story. Only with sauce.

This is the “taste” I had last night. I wanted chicken with a peppery "French" kind of sauce - and wound up here…. It turned out to be a really good story.

4 chicken breasts; boneless, skinless

2 tablespoons olive oil

1 medium onion, diced

2 teaspoons (2 cloves) minced garlic

2 tablespoons butter

2 teaspoons sweet paprika

1 cup chicken stock

1 tablespoon Herbs de Provence

1 tablespoon chives

1 tablespoon coarse ground black pepper

1 cup sour cream, room temperature

Spinach or Tomato Linguine, 4 servings, cooked. (This is for contrast and a pretty dish. I didn’t have either so used regular spaghetti.)

Directions:

In large skillet, heat olive oil over medium-high heat.

Brown chicken breasts on both sides.

Add onions, garlic, and butter. Saute until onions are barely translucent. Sprinkle paprika over chicken, turning chicken to coat well. Remove chicken to plate, keep warm.

Reduce heat to medium. Add chicken stock to pan, deglaze the pan. Add Herbs de Provence, chives, and coarse ground pepper. Let simmer about 3 minutes. Add sour cream and mix well with whisk. Let simmer about 10 minutes.

Place chicken over linguine noodles and pour sauce over.

C'est Magnifique !!