Chicken Stroganoff

4 chicken breast halves, skinned and boned
6 tablespoons butter, divided
1 cup chopped onion
4 tablespoons flour
1 3/4 cups well-seasoned chicken broth
1 cup sour cream

Cut chicken into bite-sized pieces.

Heat 2 tablespoons butter in a large heavy skillet. Add onion and cook until tender but not brown. Remove onion and set aside. Add remaining butter to the skillet. Add chicken; cook 4 to 5 minutes or until tender. Sprinkle four over chicken; stir to mix. Slowly add broth, stirring until smooth. Add onion. Cook until thickened, stirring occasionally. Reduce heat. Add sour cream and heat, but do not let boil.

Serve over rice or noodles.

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