Chicken and onion paprikash

I originally found this recipe in my Everyday food magazine, which was made with turkey instead of chicken and egg noodles instead of rice.  I made a few other adjustments as well, so here is my version.  It is so delish and oh so quick.  It's an easy weeknight dinner for sure. 

Ingredients
1 pack of chicken tenders cut up in bite size pieces (about 7-9 tenders)
Salt and pepper
1-2 tablespoon of olive oil
1 medium onion thinly sliced
3-4 cloves of garlic chopped
1 can diced tomatoes (drained)
2 tablespoons sweet or smoked paprika or you can use a mix of spices.  I have a spice mix called Forward! from Penzeys Spice Company that I love using for this recipe (thanks mom.) 
3/4 cups chicken broth
2 tablespoons sour cream
2 tablespoons dried dill or 1/4 cup of fresh dill
Cooked rice
Naan or lavash bread for serving (optional)

Directions
1.  Pat chicken dry and season with salt and pepper.
2.  In a non-stick skillet heat olive oil and cook chicken thoroughly then transfer to a plate and cover.
3.  Reduce heat adding more oil if needed and cook the onions and garlic for a few minutes before adding the can of tomatoes then cook together for about 5 minutes.  Add the paprika and cook an additional few minutes.
4.  Add the chicken broth and cook down about 2 minutes. 
5.  Remove from heat and add the sour cream and cooked chicken.
6.  Sprinkle with dill and serve over rice.
7.  I also serve with naan or lavash bread

Try it for dinner, I promise it will be a hit. 
Apryl