Chicken Paprikash-topped Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick tasty weeknight meal. I used chicken breast meat and increased the amount of paprika and red pepper for extra spice. Ingredients:
4 baking potatoes (about 1 1/2 pounds) |
4 boneless skinless chicken thighs (about 12 ounces) |
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 (8 ounce) package presliced mushrooms |
2 garlic cloves, minced |
1/2 cup reduced-sodium fat-free chicken broth |
1/4 cup reduced-fat sour cream |
2 tablespoons chopped fresh parsley |
Directions:
1. Pierce potatoes 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.
2. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
3. 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.
4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
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