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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
4 medium baking potatoes |
4 boneless skinless chicken thighs, 1-inch pieces |
1 tablespoon flour |
1 teaspoon paprika |
1/8 teaspoon crushed red pepper flakes |
1/2 tablespoon butter |
1/4 cup onion, chopped |
4 ounces mushrooms, sliced |
1 garlic clove, minced |
1/4 cup fat-free low-sodium chicken broth |
1/8 cup fat free sour cream |
1 tablespoon fresh parsley, chopped |
Directions:
1. Pierce potatoes with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
2. Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
3. Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
4. Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
5. Remove from heat and stir in sour cream.
6. Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
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