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PdfLightly flatten chicken breasts. Season with salt and pepper.
Melt 6 tablespoons of the butter, Whisk in mustard and 1 tablespoon of the paprika.
Coat chicken in the flour, then in mustard mixture. Coat in almonds.
Place in buttered baking dish. Bake at 450 for 10 to 15 minutes.
Meanwhile melt remaining 2 tablespoons butter in saucepan add onion and saute until translucent.
Stir in remaining 1 ½ tablespoons of paprika, 1 tablespoon flour, ½ teaspoon salt. Cook 1 minute.
Stir in chicken stock, simmer 5 minutes.
Whisk in sour cream, heat through, but do not boil.
Serve each chicken breast with sauce on top.