This turned out really well! But, I did take a few recommendations from other reviewers and decreased the chicken stock to a little under 1 cup. As for the prep and cooking, I did doctor it a bit to keep the flavor in the chicken as well as the sauce. First, I marinated big chunks of chicken breast with half the paprika, salt, pepper, and a bit of oregano. I let that sit for a few hours. I cooked the onion in butter first, set it aside, cooked the chicken, set it aside. I cooked the sauce by itself and added some garlic salt and the rest of the paprika. Once it thickened a bit, I put the onions and chicken back in and in about 2 mins, it was done. Perfect over pasta.
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This turned out really well! But, I did take a few recommendations from other reviewers and...