CHICKEN PAPRIKASH RECIPE

INGREDIENTS:

• 4 skinless boneless chicken breast halves (we used leftover chicken pieces)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 teaspoons canola oil

• 1 large onion chopped

• 1 green pepper chopped

• 2 tablespoons paprika

• 1 tablespoon flour

• 2 cups reduced sodium chicken broth

• 1/2 pound mushrooms sliced (we omitted since the kids hate them)

• 2 tablespoons light sour cream

• 1 tablespoon chopped fresh dill

• 4 cups hot cooked broad egg noodles

INSTRUCTIONS:

1. Sprinkle chicken with salt & pepper. Heat 1 tsp of oil in a large skillet over medium-high heat. Add chicken & cook till lightly browned. Set chicken aside.

2. Add remaining oil to skillet. Add onion & bell pepper. Cook till tender & lightly browned. Add paprika & flour. Cook about 1 minute. Gradually add the broth & cook, stirring constantly until the mixture bubbles and thickens slightly. Add the mushrooms and simmer 3 minutes. Return chicken to skillet. Reduce heat & simmer, covered until chicken is cooked through.

3. Add sour cream & dill, stirring to combine. Bring to a gentle simmer. Remove from heat. Serve over noodles.

NUTRITION INFORMATION:

 CALORIES: 342TOTAL FAT: 8gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 100mgSODIUM: 432mgCARBOHYDRATES: 35gFIBER: 4gSUGAR: 3gPROTEIN: 33g

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