- 4
- 20 mins
- 42 mins
Ingredients
- 4 tsp. canola oil
- 1 1/4 lb. boneless, skinless chicken thighs cut into 1" pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 md red bell peppers, cored, seeded, thinly sliced
- 1 large onion, thinly sliced
- 1 T. minced garlic
- 1 T. smoked paprika
- 1/2 c. dry white wine
- 1 c. crushed tomatoes
- 1/2 c. reduced sodium chicken broth
- 1 tsp flour
- 1/3 c. reduced fat sour cream
- 2 T. minced fresh dill
- 2 tsp. fresh lemon juice
Preparation
Step 1
1) heat non stick skillet over md. high heat; add 2 tsp of oil. season chicken with salt and pepper; add to pan. cook 2-3 minutes to sear. turn and cook 2 minutes more. transfer to plate; keep wrm
2) add remaining oil, peppers and onions to skillet. saute til softened, 6-8 minutes. add garlic and paprika; saute til fragrant, about 1 minute. add wine and cook, stir frequently until nearly evaporated, about 2 minutes. add tomatoes and broth and bring to a simmer
3) return chicken to skillet, reduce heat to md. low and simmer until chicken cooks thru, 2 -3 minutes
4) in small dish, whisk flour into sour cream. slowly add to sauce and simmer 3 minutes. stir in dill and lemon juice and season with additional salt and pepper if needed.