Prep – 15 min Cook – 25 min Serves 4
4 (5-ounces) boneless chicken breast halves
½ t salt
¼ t. pepper
2 t. canola oil
1 large onion, chopped
1 green pepper, chopped
2 T. paprika
1 T. flour
2 cup reduced-sodium chicken broth
½ pound mushrooms, sliced
2 T. sour cream
1 T. fresh dill, chopped
4 cup hot cooked broad egg noodles.
Sprinkle chicken with salt and pepper. Heat 1 t. of oil in a large non-stick skillet over medium high heat. Add the chicken and cook until lightly browned, about three minutes on each side. Transfer chicken to a plate and set aside.
Add the remaining 1 t. of oil to the same skillet. Add the onion and pepper; cook over medium heat, stirring frequently, until very tender and lightly browned, about 8 minutes. Add the paprika and flour; cook, stirring constantly, about 1 minute. Gradually add the broth and cook, stirring constantly, until the mixture bubbles and thickens slightly. Add the mushrooms and simmer for 3 minutes. Return the chicken to the skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.
Add the sour cream and dill to the skillet, stirring to combine. Bring to a gentle simmer; then remove from the heat. Serve over the noodles.
Per serving – (1 chicken breast, ½ cup sauce and 1 cup noodles) 471 calories. 11 g. fat, 3 g sat fat,0 g trans fats, 133 mg chol, 409 g sod, 1 g carb, 4 g fiber, 68 mg calc.
** We used chicken tenders instead of breasts, so allowed 2 -3 pieces each. My sauce wasn't as thick as I wanted, so I used 1 t. of cornstarch mixed with 1 t. water to thicken it more.**