Ingredients
1 medium onion, chopped
2 chicken breasts, split
2 Tbsp. paprika
2 c. chicken bouillon
salt and pepper to taste
1 Tbsp. flour
1/4 to 1/2 c. sour cream
1 to 2 Tbsp. butter
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
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Saute onion in butter. Brown chicken. Sprinkle with paprika, salt and pepper. Add 1 cup bouillon (increase as needed). Cook over low heat until chicken is tender, 45 minutes to 1 hour. Take out chicken; put on plate. Add 1 tablespoon flour to sour cream; blend. Add sour cream mixture to hot liquid. Do not let boil; let warm. Spoon over chicken for a gravy.