Pat the chicken dry with paper towels and lightly season with salt and pepper.

Add a small amount of butter in dutch oven and brown the cheicken, you don't have to cook it all the way, just brown it.

In a dutch oven, cook onions and butter over medium heat until pale yellow, about 10-15 minutes.

Add garlic, paprika, tomato paste, and the chicken.

Add 1 cup of broth and the salt. Cover and simmer over low heat for 45 minutes, or until the chicken is cooked through and tender.

Allow it to cool a bit and stir in the sour cream.

Serve with egg noodles or over rice. We like the rice version much better.