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Baked Chicken Paprika

DIRECTIONS

Rinse the chicken, and pat it dry with paper towels. Place the salt, pepper, and garlic powder in a small bowl, and stir to mix well. Rub both sides of the chicken with the spice mixture.
Coat a large nonstick oven-proof skillet with nonstick cooking spray, and preheat over
medium-high heat. Place the chicken in the skillet, and cook for about 2 minutes on each side, or until nicely browned. Transfer the chicken to a plate, and set aside.
Arrange half of the onion rings over the bottom of the skillet, and sprinkle with 1 teaspoon of the paprika. Pour the tomato juice over the onions, and lay the chicken over the onions and tomato juice. Sprinkle 1 teaspoon of the remaining paprika over the chicken, top with the remaining onion rings, and sprinkle with the remaining paprika.
Cover the pan tightly with aluminum foil, and bake at 350°F for 40 minutes. Remove the foil, and bake for 20 additional minutes, or until the chicken is tender and no longer pink inside. Transfer the chicken and onions to a serving platter, and cover to keep warm.
Measure the pan juices; there should be 1 cup. Adjust the amount if necessary by adding chicken broth, and return the juices to the skillet.
Place the cornstarch and chicken broth in a small bowl, and stir to mix well. Add the mixture to the skillet. Stir the sour cream, and add it to the skillet mixture, whisking until smooth.
Place the skillet over medium heat, and cook, stirring constantly, for about 2 minutes, or until the mixture is thickened and bubbly. Transfer the sauce to a warmed gravy boat or pitcher, and serve hot with the chicken. Serve with noodles or brown rice if desired.