Chicken Paprika with Cream Sauce

PREP TIME 10 minutes  TOTAL TIME 30 minutes SERVINGS 4 servings
Adapted from keyingredient.com

Ingredients
2 tablespoons butter (I use ghee)
½ cup flour
½ teaspoon salt
½ teaspoon pepper
1 tablespoon paprika
4 boneless, skinless chicken breasts
1 small onion, diced
2 teaspoons minced garlic
1 teaspoon chicken base (you can use "Better than Bullion" mixed into 1 cup water
1 cup reduced-fat sour cream
1 tablespoon cornstarch
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Additional paprika, for garnish

Directions
Add butter to Instant Pot, turn to saute' until hot.
Mix flour, salt, pepper and paprika on a plate.

Dip chicken breasts in seasoned flour, coating well.

Add chicken to cooker, lightly browning on both sides.

Using tongs, remove chicken from pot.

Add onion and cook/stir until translucent; add garlic and cook for 1 minute.

Return chicken to pot and pour chicken broth to cover.

Lock lid, set to high, and cook 8 minutes.

Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid.

Use tongs to set aside chicken breasts.

Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering.

Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick.

Salt and pepper to taste.

Pour some sauce over chicken and serve topped with parsley and a pinch of paprika.

Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.

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