fresh - Chicken Paprika Topped Potatoes
Source of Recipe
from rdj
fresh - Chicken Paprika Topped Potatoes
4 baking potatoes (about 1 1/2 pounds)
4 skinless, boneless chicken thighs (about 12 ounces),
....cut into bite sized 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
1/2 pound sliced mushrooms
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
2 Tablespoons chopped fresh parsley
Wash potatoes well and pierce with a fork.
Arrange in a circle on paper towels in microwave oven.
Microwave at high 16 minutes or until done, rearranging
potatoes after 8 minutes. Let stand 5 minutes.
Combine chicken, flour, paprika, salt, and pepper in a large
zip top bag; seal and shake to coat.
Melt butter in a large nonstick skillet over medium/high
heat. Add chicken mixture, onion, mushrooms, and garlic.
Saute 5 minutes.
Add broth; bring to a boil. Cook 6 minutes or until chicken
is done and the sauce thickens, stirring frequently.
Remove from heat; stir in sour cream.
Split potatoes open with fork; fluff pulp.
Divide chicken mixture evenly over potatoes.
Sprinkle with parsley.
Makes 4 servings.
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