Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.
- 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 2 large green bell peppers, thinly sliced
- 1 large onion, halved and thinly sliced
- 2 teaspoons hot or sweet paprika
- 1/2 cup dry white wine
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fresh parsley, chopped
- 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.
- Step 2
- 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.
- Step 3
- Remove from the heat; stir in sour cream. Sprinkle with parsley.
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