I found this recipe on Allrecipies.com. Not only did it taste good, but it was easy to make. Serve with pasta or rice. 2 cups of chicken stock may be too much, so watch the amount you put in. 

Sour Cream Chicken Paprika
    4 skinless, boneless chicken breast halves

    1 1/2 tablespoons vegetable oil

    1 cup chopped onion

    1 1/2 tablespoons butter

    2 tablespoons paprika

    1/2 teaspoon salt

    2 cups chicken stock

    1 teaspoon all-purpose flour

    1 (8 ounce) container sour cream

Directions

You can leave breasts whole or cut them up, whatever your preference. Use a large skillet, and cook chicken until done. Remove chicken and set aside.

Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.