Sofia’s Chicken Paprikash

By allie5jones

Ingredients

• 1 lb. boneless, skinless chicken breasts, trimmed of-fat, cut into 2-inch pieces
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 1 tbsp. canola oil
• 2 large green bell peppers, thinly sliced
• 1 large onion, halved and thinly sliced
• 2 tsp. hot or sweet paprika
• 1/2 c. dry white wine
• 1 1/2 c. canned crushed tomatoes
• 1/2 c. reduced-sodium chicken broth
• 1 tbsp. lemon juice
• 1/4 c. reduced-fat sour cream
• 2 tbsp. chopped fresh parsley

Details

Servings 1

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. 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 to 8 minutes. Remove from the heat and stir in sour cream. Serve sprinkled with parsley.