Cut into small cubes chicken breast.

In a bowl break the egg, stir with a fork, add sour cream (or mayonnaise), flour, salt - mix well until smooth. Add the meat in a bowl to the mixture and again mix well. Leave on for 10-15 minutes to infuse.

Preheat the pan with vegetable oil and a tablespoon spread the meat into the pan. Fry the meatballs on both sides until cooked.