Most searches tell us to never simmer sour cream when added to a stew
such as beef stroganoff.
However, the following statement was taken from a chicken paprikash
recipe which was made at the 1972 culinary olympics in Frankfurt am
Main. It works, I've done it.

"Blend together 3 Tbsp. flour and sour cream. Add to chicken mixture
and simmer until chicken is tender, about 15 minutes"
The recipe also adds 1 cup (for a whole chick) whipping cream close to
the end.