Paprika Chicken

4 filets of chicken (bone and skinless)
250 g onions
600 ml beef stock ( cube)
250 ml
sour cream
1-2 tbsp. sweet paprika
40 g flour
1 tsp. tomato paste
125 ml cream
salt, oil, lemon squash


Peel the onions and cut into small cubes. Heat oil in a saucepan. Spice the chicken filets with salt and sauteé them. Remove the chicken and fry the onions slowly until translucent. Remove from the hotplate, add sweet paprika, sauteé for only for 3 seconds and douse with the beef stock. Stir in the tomato paste, season with a pinch of salt and add the chicken filets. Simmer for 50 minutes covered until the chicken is soft.
Mix flour with sour cream and stir into the sauce. Refine the taste with  cream.