- 2 cups cooked chicken, shredded
- 2 cups rich chicken stock
- 1 medium onion, sliced thinly
- 2 tablespoons butter
- ½ cup white wine
- ¼ cup Ubatuba paprika or Bourbon Barrel Foods paprika
- 1 cup sour cream
• Saute onions in butter until transparent.
• Add paprika and stir into onions.
• Deglaze with white wine and reduce by ½.
• Add chicken stock and cooked chicken.
• Heat thoroughly.
• Garnish each serving with ¼ cup sour cream or creme fresh and sprinkle more paprika on top.