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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe can be very easily doubled or tripled as necessary. I serve this with buttered egg noodles and broccoli. Ingredients:
2 boneless skinless chicken breast halves, cut into strips |
4 teaspoons paprika (preferably hungarian sweet) |
1 1/2 tablespoons butter |
1/2 cup chopped onion |
1 large plum tomato, seeded, chopped |
1 cup canned low sodium chicken broth |
1/4 cup regular sour cream or 1/4 cup reduced-fat sour cream |
Directions:
1. Season chicken with 1 teaspoon paprika, salt and pepper.
2. Melt 1 tablespoon butter in nonstick skillet over medium-high heat.
3. Add chicken and sauté until just cooked through, about 3 minutes.
4. Transfer chicken to plate.
5. Add remaining 1/2 tablespoon butter to same skillet.
6. Add onion and sauté until beginning to soften, about 3 minutes.
7. Add remaining 3 teaspoons paprika; stir 10 seconds.
8. Add tomato and stir until beginning to soften, about 1 minute.
9. Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
10. Mix in chicken and any collected juices.
11. Reduce heat to low and add sour cream and stir just until heated through (do not boil).
12. Season to taste with salt and pepper and serve.
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