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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe I clipped from Newsday years ago, when I was learning to cook as a teen. Still works today Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
2 tablespoons flour |
salt |
pepper |
1 large onion, diced |
1 green bell pepper, seeded and diced |
2 garlic cloves, diced |
2 tablespoons hungarian paprika |
1 (16 ounce) can diced tomatoes |
1/2 cup chicken broth or 1/2 cup white wine |
1 (10 ounce) package white button mushrooms, sliced |
1/2 cup low-fat sour cream |
Directions:
1. Cut the chicken into cubes and toss with the flour, salt and pepper.
2. Heat a little oil in a large skillet and brown the chicken until almost cooked through. Remove from the pan, and sautee the onion and garlic until translucent.
3. Return the chicken to the pan, adding the tomatoes, broth and paprika and simmer for 30 minutes.
4. Add the mushrooms and continue cooking for another 15 minutes,.
5. 5 minutes before serving, swirl in the sour cream.
6. Serve over noodles, spaetzle, couscous or polenta.
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