In a plastic bag, put 1/2 cup of flour, 1 teaspoon of salt and 1/2 teaspoon of pepper.  Cut the chicken width wise, into quarter inch strips. In a large dutch oven or stock pot, melt 2 tablespoons of butter. In batches, shake the chicken in the plastic bag so the chicken is well coated with the flour mixture.  Sauté the chicken so that it is slightly golden, 1-2 minutes on each side.  You do not want to overcook the chicken and you do not want it to be crispy. The chicken should be slightly undercooked as it will finish cooking in the pot.  With a slotted spoon, remove the chicken to a plate and repeat with the remaining chicken.  Add more flour, salt and pepper as needed to the plastic bag in order to coast the chicken and another 2 tablespoons of butter to the pot in order to finish sautéing the chicken.  Remove the chicken.

 

In the same pot, melt 2 tablespoons of unsalted batter and sauté the chopped onion until soft and golden.  Remove with a slotted spoon.  Melt the remaining 2 tablespoons of butter and sauté the sliced mushrooms until soft.  Returns the onions and chicken to the pot with the mushrooms.  Add 4 tablespoons of paprika and stir to combine.  Add the chicken broth, cover the pot with the lid and cook on low for 30 minutes.

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Add the heavy whipping cream and stir to combine.  In a small bowl, mix the sour cream with an additional 2 tablespoons of flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Slowly add the sour cream and flour mixture to the pot and with a wooden spoon stir to combine.  Season with more salt and pepper as desired.  Serve over wide egg noodles, spätzle or my recipe for Hungarian Langos.