Chicken Paprikash PRINT
- YIELD: 4 servings
- PREP TIME: 15 min
- COOK TIME: 25 min
|4||(5 oz) skinless boneless chicken breast halves|
|¼||teaspoon coarsely ground black pepper|
|2||teaspoons canola oil|
|1||large onion, chopped|
|1||green bell pepper, chopped|
|1||tablespoon all-purpose flour|
|2||cups reduced-sodium chicken broth|
|½||pound mushrooms, sliced|
|2||tablespoons light sour cream|
|1||tablespoon chopped fresh dill|
|4||cups hot cooked broad egg noodles|
Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
Add the remaining 1 teaspoon oil to the same skillet. Add the onion and bell pepper; cook over medium heat, stirring often, until very tender and lightly browned, about 8 minutes. Add the paprika and flour; cook, stirring constantly, about 1 minute. Gradually add the broth and cook, stirring constantly, until the mixture bubbles and thickens slightly. Add the mushrooms and simmer 3 minutes. Return the chicken to the skillet. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
Add the sour cream and dill to the skillet, stirring to combine. Bring to a gentle simmer; then remove from the heat. Serve with the noodles.