Chicken Paprika

8 boneless chicken breasts

4 Tbs. butter

1 cup onions (chopped)

`1½ lb. each boiling-onions & carrots

2 cups chicken broth

2 Tbs. paprika

1/3 cup flour

½ cup white wine

parsley

2 cups sour cream

Season both sides of the chicken breasts with salt and pepper and brown them quickly (2 – 3 minutes on each side) in a pan with 4 Tbs. butter over med./high heat. Remove the chicken and sauté 1-cup of chopped onion for a few minutes, then add 1½ lbs. of small boiling onions and 1½ lbs. whole carrots which have been parboiled. (To parboil, place carrots and onions in boiling water, keep water boiling for about 5 minutes. Drain, onionskins can now be slipped off). Add 2 Tbs. paprika, and stir to coat vegetables. Add 2 cups chicken broth, heat and then add chicken pieces. Cover and simmer about 15 minutes. Remove chicken pieces. To remainder, stir in ½ cup white wine mixed with 1/3 cup flour, stirring while cooking to make a gravy, and cook a few minutes until gravy thickens. Remove from heat. Add 2 cups sour cream, gently bring mixture up to hot on low/med. heat, then place into serving dish. Place chicken pieces on top of mixture, sprinkle with fresh chopped parsley if desired.