In a deep pan, brown four chicken breasts (do not remove skin or bones) in butter and olive oil on medium high heat. Remove.
Sauté until clear one finely diced onion and three cloves of crushed garlic.
Add two bay leaves, three tbs. of mild paprika and one tbs. of hot paprika.
Reduce heat and simmer for a few minutes.
Return chicken to pan, coating each breast with paprika mixture, add chicken stock or white wine (about half the chicken should be covered) and season with salt and pepper.
Simmer uncovered.
Remove chicken from pan and place in warm oven (chicken is done when juices run clear). Ladle a small amount of paprika stock into a bowl. Slowly add a pint of sour cream, whisk vigorously.
Return sour cream to pan and cook on medium, stirring constantly.
Reduce sauce until it thickens. Correct seasoning.
Serve with egg noodles, tossed with butter, sour cream and dill, and a salad of tomatoes, purple onions and cucumbers. Serves four.