- Melt half of the butter in a tilting braising pan skillet or very large pot over medium-high heat. Add the onion and cook 2 minutes. Add the mushrooms and cook, stirring, 2 minutes.
- Add the remaining butter, melt and add the flour, stir to coat the vegetables. Add the chicken broth and bring to a gentle simmer while stirring; cook until thickened, about 5 minutes. Add the cook chicken thighs. Stir in the sour cream
- Serve the chicken over noodles or rice and garnish with parsley and paprika.