You can leave breats whole or cut them up, whatever your preference.

In a large skillet, fry chicken in oil until cooked through and juices run clear.

Remove chiken from skillet and set aside.

Add butter and onion to skillet.

Saute onion until translucent, not brown.

Add paprika and salt and stir.

Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.

(if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).