Chicken Paprikash

This weekend I was travelling with my two daughters.  The younger of the two was visiting a potential college and the older interviewing for a job at a college right down the road. We left on Sunday and got snowed in so didn't arrive home until late Tuesday.   That left my hubby at home to man the fort...and feed the two younger kids.  Sometimes I have dastardly thoughts that he'll forget to make dinner and the kids will end up having a bag of crackers or something, but that's just my over-active mom imagination switching into full gear.

For dinner Monday, hubby made one of his signature dishes, Chicken Paprikash...and it is to die for!!
I was fortunate enough to have some leftovers when I returned.

Chicken Paprikash

2 to 2-1/2 lbs of chicken pieces (he used skinless chicken breasts)
salt
2-3 Tbls. butter
2-3 large onions
black pepper to taste
2 Tbls. sweet paprika
1 tsp. cayenne
1 cup chicken broth
1/2 cup sour cream

Salt chicken and set aside.  Slice onions.  Heat a large saute pan over medium heat and melt butter.  Place chicken in pan (skin side down if your using other than skinless).  Let chicken cook 4-5 minutes on one side, until browned, then cook 2-3 minutes on the other.  Remove chicken to a bowl and set aside.
Add sliced onions to the saute pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, about 7 minutes.  Add paprika and some black pepper to the onions and stir to combine.  Add chicken broth, again scraping the bits from the bottom of pan.  Put the chicken pieces back into the pan.  Cover and cook on a low simmer for 20-25 minutes.  When chicken is cooked through (165 degrees or until juices run clear and not pink in the middle) remove pan from heat.  Remove chicken from pan.  Allow the pan to cool for a minute then slowly stir in sour cream and add salt to taste.  Return chicken to pan and coat with sauce.