Take raw chicken breast and cut them into bite-size pieces. Add oil to a large skillet and heat over medium-high until oil begins to shimmer.

Add chicken to the pan and sauce until chicken is cooked through and has an internal temperature of 165 degrees F, about 10 minutes. Remove cooked chicken and set aside.

In the same skilled add the butter. Once it is melted, add onion and sauce until softened and translucent.

Add paprika and season with salt. Slowly pour in chicken stock into the skillet and heat to a boil, then drop the heat to a simmer. In a separate small bowl mix flour into the sour cream until smooth and thoroughly dispersed.

Whisk the sour cream and flour mixture into the chicken broth until it is thickened. Add chicken back into the sauce and simmer until chicken is warmed again. Serve and enjoy!