Note: Serve with spaetzle, pasta, rice or mashed potatoes. From "Seared to Perfection," by Lucy Vaserfirer.
• 4 boneless, skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 3 tbsp. canola oil
• 1/2 medium-size yellow onion, diced
• 8 oz. button mushrooms, sliced
• 2 tbsp. all-purpose flour
• 3 tbsp. Hungarian paprika
• 2 tbsp. white wine
• 11/2 c. chicken broth
• 1/3 c. sour cream
Season chicken breasts generously with salt and pepper and set aside at room temperature for about 30 minutes. Preheat oven to 375 degrees.
Heat a large, heavy, ovenproof sauté pan over high heat until very hot but not smoking. Add oil and swirl to coat bottom of pan. Add chicken breasts, skin side down, and cook without disturbing for 4 to 5 minutes, or until they release from pan and are crusty and brown.
Using tongs, turn chicken breasts over, transfer pan to oven, and roast chicken for 16 to 20 minutes, or until cooked just through (meat thermometer should register 160 degrees). Remove to a plate and tent with foil (internal temperature should rise to 165 degrees).
Set pan over medium heat; add onion, mushrooms and generous pinch salt, and sauté for 4 to 5 minutes, or until vegetables are soft. Add flour and paprika and stir until well incorporated. Add wine and broth. Bring to boil, stirring constantly and scraping up browned bits from bottom of pan with heatproof spatula, and simmer for 2 to 3 minutes, or until sauce is thickened.
Remove pan from heat, stir in sour cream and any accumulated juices from chicken. Season with salt and pepper. Serve with sauce.