A Chicken With Sauce Recipe - Easten European Cuisine

Yes, I am Bosnian and for the open minded people, this is a must try meal. Believe me it's delicious...

Ingredients:
5 pieces of chicken breast thin or thick (preference).
1 red bell pepper (medium size)
3 table spoons paprika
3 table spoons salt & pepper
1 onion (medium sized)
1 table spoon vegetable oil (olive oil is a healthier alternative).
1 table spoon butter
1 cup chicken broth
1 table spoon tomato paste
1/2 table spoons sour cream

Directions:
1. Sprinkle the pieces of chicken breast with paprika, salt & pepper, patting chicken to coat evenly.
2. Heat the oil and butter in the sauté pan over medium heat until foaming.
3. Add the chicken breast pieces and brown them turning them over every 5 minutes. Must be very brown but not black.
*do not let the paprika scorch or it will taste bitter*
4. While sautéing chicken, chop the onion into tiny square pieces.
5. Push the chicken over to one side of the pan and add the onion to the other side and sauté until soft/semi brown (keep scraping the chicken fat from pan onto onions to do this).
5. Spread the chicken back around the pan and add half a cup of chicken broth and continue to let it cook until the chicken is tender (15 minutes?).
*MEANWHILE - Roast the red bell pepper on the broiler; keep turning over until the pepper's skin is black and blistered. Then slice in long pieces and put aside, keep it warm*
6. To test the chicken's doneness, pierce it with a fork to see if the juices flow out clear. If some pieces cook before others, remove them and keep them warm.
7. Remove all the chicken pieces when done and keep warm on the side. Leave the pan juices in the pan.
8. Boil the pan juices, stirring until it's reduced to a shiny glaze. Stir in the tomato paste. Add the remaining 1/2 cup of chicken broth and stir until boiling.
9. Add all the chicken back in the pan, add the sliced roasted bell pepper to sauce, and heat through gently for 2 mins.
10. Add 1/4 source cream to sauce and shake it in the pan gently to mix sour cream with the sauce.

TO SERVE:
Arrange the chicken pieces on the individual plate spoon the bell pepper strips and sauce onto and add the rest of the sour cream.

Side dishes with this meal:
1. Pasta of your choice, you can use the sauce in the pan with the pasta.
2. Steamed vegetables (a bag of mixed vegetables), after steamed, spay with "I can't believe it's not butter" spray.
3. Potatoes. A bag of small potatoes boiled until soft (use a knife to test). After boiled, let sit to cool off, chop potatoes in slices and place in a bowl. On the side in a bowl pour 6 table spoons vegetable oil, 1/4 Dijon style mustard, 2 table spoons red wine vinegar, and mix. Chop a few strings of fresh parsley into tiny pieces and add to the Vinaigrette dressing. Then pour herb vinaigrette dressing into bowl with potatoes. Serve with chicken.