CHICKEN PAPRIKASH

By Vanetta

Ingredients

• 1 # boneless skinless chicken breasts, trimmed, cut into 2” pieces
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 tbsp. canola oil
• 2 large green peppers, thinly sliced
• 1 large onion, halved & thinly sliced
• 2 tsp. hot or sweet paprika
• 1/2 c. dry white wine
• 1 1/2 cups canned crushed tomatoes
• 1/2 c. chicken broth
• 1 tbsp. lemon juice
• 1/4 c. sour cream
• 2 tbsp. chopped fresh parsley

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until browned, 3-5 min. Transfer to a plate. Add bell peppers and onion to the pan and cook, covered, over medium heat until softened, about 5 min. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium high and cook, stirring u8ntil mostly evaporated, about 1-1/2 min. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6-8 min. Remove from the heat; stir in sour cream. Sprinkle with parsley.