In plastic bag, mix together 1 teaspoon of the salt, 1 teaspoon of
the pepper, paprika and flour. Add chicken, one piece at a time,
and shake to coat.
In large frypan, place butter and melt over medium heat; add olive
oil. Add chicken and cook, turning, until nicely brown
on all sides (be careful not to fully cook chicken).
Pour off oil and discard; move chicken to the center of the pan and
arrange potatoes around chicken. Sprinkle potatoes
with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
Arrange onion over chicken and potatoes; add consomme and wine.
Cover and simmer about 5 minutes.
To Freeze: Freeze in freezer safe container.
To Reheat: Simmer chicken in a covered pan until chicken is cooked through and potatoes are tender.
Remove cover and spoon sour cream over chicken and potatoes; cook
over low heat for about 5 minutes or until mixture is heated through.
Garnish with parsley sprigs and tomato slices.