Melt the butter in a deep skillet large enough to hold your chicken in a single layer.

Salt the chicken pieces. Mix the flour and paprika together, then roll the chicken in it until well coated.

Brown the chicken in the butter, turning frequently and moving around in the pan so it's evenly browned, about 10 minutes.

Add the milk to the pan. You basically want enough liquid to cook the chicken in so adjust as necessary. Bring the liquid to a simmer. Cover and cook for 30-40 minutes at a slow simmer, until cooked through.

Turn the heat off and stir in the sour cream. Serve with rice or noodles and a simple side dish of vegetables.