member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Chicken Paprikash-Topped Potatoes

    Source of Recipe

    Cooking Light-3/02

    List of Ingredients

    • 4 baking potatoes (about 1 1/2 pounds)
    • 4 skinless boneless chicken thighs (about 12 ounces), cut into bite-size pieces
    • 2 tablespoons all-purpose flour
    • 2 teaspoons paprika
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground red pepper
    • 1 tablespoon butter
    • 1/2 cup coarsely chopped onion
    • 1 (8 ounce) package presliced mushrooms
    • 2 cloves garlic, minced
    • 1/2 cup fat-free less-sodium chicken broth
    • 1/4 cup reduced-fat sour cream
    • 2 tablespoons chopped fresh parsley


    1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Micro at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

    2. Combine chicken, flour, paprika, salt and pepper in a large zip-top plastic bag; seal and shake to coat.

    3. Melt better in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; ring to a boil. Cook 6 minutes or until chicken is done and sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

    4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

    5. Yield: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture). 311 cal, 8.6 g fat, 22.9g pro, 36.3g carb, 3.4g fiber, 86mg chol, 2.6mg iron, 618mg sod, 56mg calc.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |