Same type of chicken breasts. Add salt, pepper, and dill weed to the flour.

Fry in oil, as above, and remove.

Add chopped onion and garlic, and fry as above.

Add package of powdered chicken broth, 1 tsp. paprika, and 1/4 cup white wine or water. Stir well.

Add 1/4 cup low-fat sour cream and heat—but do not boil, once the cream is added (or it will curdle).

Return chicken to the pan and coat with sauce. Sprinkle on some chopped fresh dill, or parsley, or a combination of the two.

Serve with kasha, or lentils, and garnish with pickled beets.