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Chicken Paprikash-Topped Potatoes

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 4 baking potatoes (about 1 1/2 pounds)
  
• 4 skinless boneless chicken thighs (about 12 ounces), cut into bite-size pieces
  
• 2 tablespoons all-purpose flour
  
• 2 teaspoons paprika
  
• 3/4 teaspoon salt
  
• 1/4 teaspoon ground red pepper
  
• 1 tablespoon butter
  
• 1/2 cup coarsely chopped onion
  
• 1 (8 ounce) package presliced mushrooms
  
• 2 cloves garlic, minced
  
• 1/2 cup fat-free less-sodium chicken broth
  
• 1/4 cup reduced-fat sour cream
  
• 2 tablespoons chopped fresh parsley
  






Instructions



1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Micro at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
   
   
2. Combine chicken, flour, paprika, salt and pepper in a large zip-top plastic bag; seal and shake to coat.
   
   
3. Melt better in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; ring to a boil. Cook 6 minutes or until chicken is done and sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
   
   
4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
   
   
5. Yield: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture). 311 cal, 8.6 g fat, 22.9g pro, 36.3g carb, 3.4g fiber, 86mg chol, 2.6mg iron, 618mg sod, 56mg calc.