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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 chicken breast halves (about 1 pound), skinned |
2 chicken drumsticks (about 1/2 pound), skinned |
2 chicken thighs (about 1/2 pound), skinned |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
cooking spray |
2 cups chopped onion |
1/2 cup fat-free, less-sodium chicken broth |
1 1/2 tablespoons hungarian sweet paprika |
2 tablespoons all-purpose flour |
1 cup low-fat sour cream |
4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta) |
Directions:
1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes or until lightly browned. Remove chicken from pan.
2. Add onion; sauté 5 minutes or until lightly browned. Return chicken to pan. Stir in broth and paprika; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat.
3. Place flour in a small bowl. Add sour cream, stirring well with a whisk. Gradually stir sour cream mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper into chicken mixture. Cook over low heat 5 minutes or until thick, stirring occasionally. Serve over noodles.
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