Preheat oven to 425°F.

Place flour in a large ziplock bag. Add chicken and seal shut, shaking to coat chicken completely with flour.

Heat 2 tbsp butter and a drizzle of cooking oil in a large sauté pan over medium/high.

In 2 batches, cook chicken for 3-4 minutes on each side until golden brown. Transfer to a plate to rest. When you make the second batch, add another 2 tbsp of butter and another drizzle of oil.

When chicken is done, deglaze the pan with 1-2 cups water. Reserve the liquid and carefully wipe pan clean.

Over medium heat, add remaining 2 tbsp of butter and melt.

Add your paprika and whisk to combine. It should be thick and clumpy.

Gradually add your chicken stock while stirring to combine the paprika roux with the liquid. You can use your liquid from deglazing the pan in place of some of the boxed chicken stock for added flavor. Make sure to strain it to remove any burnt clumps or chicken pieces.

Add your sour cream and season with salt and pepper to taste. Whisk to combine.

Turn heat up to medium/high until the sauce begins to bubble. Add your rested chicken to the sauce and arrange evenly so each piece is mostly submerged in sauce.

Cook for 23-25 minutes until chicken is tender and sauce is slightly thickened. Let cool slightly before serving.