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Heat the butter and 2 tablespoons of oil in a skillet over medium-high heat until the foam subsides. Add the onion and saute, stirring, for 3 minutes. Add the chicken and saute for 5 minutes on each side.Stir in the paprika, salt, pepper, and the remaining 2 tablespoons of olive oil. Cook, stiring, for about 2 minutes.
Meanwhile, bring the chicken stock and wine to a boil in a small saucepan. Whisk together the egg yolk and sourcream in a bowl. Slowly add the wine-stock mixture into the egg mixture, whicking until the sauce is smooth. Pour the sauce over the chicken in the skillet, cover, and simer for 10 minutes. Serve immediately.
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