Chicken Paprika, Swiss Style

I made this for my friends and wonderful hosts Nicolas and Sandrine in Chexbres, Switzerland. I used creme fraiche from Gruyere, but if you don't have any lying around, you can use sour cream.

Chicken Paprika

1 T vegetable oil
1 T butter
2 medium onions, finely diced
2 T sweet Hungarian paprika
3 boneless, skinless chicken breasts in 1" chunks
2 c chicken or beef bouillon, boiling
sea salt and fresh ground black pepper
1 c creme fraiche or sour cream
1/2 c heavy cream

Heat oil and butter in a Dutch oven over medium heat. Add onions and saute until soft. Add paprika and chicken and cook until chicken is browned completely. Pour in bouillon (you can also use broth) and simmer, covered, for 1/2 hour. Add the two creams and season with salt and pepper. Serve over pasta.

Feeds 3.