Chicken Paprika

5 tsp. paprika
4 boneless chicken breasts, pounded to uniform thickness
Salt and Pepper to taste
2 TBSP. olive oil
1 tsp. onion powder
1/2 cup white wine
1/2 cup chicken broth
2 TBSP. cornstarch
1/2 cup half and half
1/2 cup fat free sour cream

Combine paprika and onion powder in a bowl. Sprinkle half the mixture over the chicken. Season with salt and pepper. Combine the cornstarch and the chicken broth, set aside

Heat the oil in a non-stick skillet over medium-high heat. Saute the chicken for 4 minutes per side, or until just cooked through. Remove chicken with a slotted spoon, leaving the drippings behind.

Reduce heat to medium, add the remaining paprika, wine, chicken broth and half and half. Simmer until slightly thickened. Add sour cream, mix until combined.

Return the chicken to the pan and heat through, stirring frequently. Serve immediately over warm spaetzle.