CREAMY CHICKEN THIGH PAPRIKA

6-8 small boneless, skinless chicken thighs
2 cloves garlic, diced
1 Tbsp. canola oil
1 Tbsp. butter
3 Tbsp. flour
1 Tbsp. Hungarian Paprika + 1/2 tsp. Hungarian Paprika
1/4 tsp. salt
1-1/2 cups chicken broth
1/2 Tbsp. dried parsley
8 oz. sour cream

In a small/medium bowl, mix flour with paprika and salt.  Rinse each piece of chicken under cold water and dredge both sides in flour mixture. Heat a large skillet over medium-high heat. When hot, add olive oil and butter swirling to coat the bottom of the pan careful not to burn. Add garlic and sauté for about 1 minute.  Add chicken thigh pieces in a single layer and cook on both sides until well browned.  Pour in chicken broth and bring to a light boil.  Sprinkle chicken with parsley; cover and simmer for 20 minutes. Remove chicken to a serving platter. Stir sour cream into the skillet; stirring well to blend. (Reserve about 2 tsp. of sour cream.) Let sauce simmer for 2 minutes.  If sauce is not thick enough, mix 2 tsp. of flour with the reserved sour cream and whisk into the sauce.  Let simmer until sauce thickens. 

Suggested Side Dish: Rice, Petite Peas