Chicken with Paprika Sauce

By debrcovey

Ingredients

• 4 boneless, skinless chicken breasts cut into 1/2 inch strips
• 2 Tbsp. sweet paprika (I like sweet hot or 1/2 & 1/2)
• Salt and ground pepper
• 2 Tbsp. butter
• 1 onion, finely chopped
• 4 plum tomatoes cut into 1/2 inch dice (or a can of diced)
• 1/2 cup reduced fat sour cream

Preparation

Step 1

1. In a medium bowl, toss chicken with 1 Tbsp. paprika, 1 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbsp. butter in a large skillet over medium high heat. Add chicken cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to plate.
2. Heat remaining tablespoon butter in same skillet, over medium heat. Add onion; cook, stirring and scrapping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
3. Add tomatoes and 3/4 cup water, cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream and cook just until heated through (do not boil). Season with salt and pepper. Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.