Hungarian Paprika Chicken

Very good. Reminds me of a tomatoey (is that a word??) chicken version of beef stroganoff. It was a hit!


-2 T olive oil
-1 large onion, chopped
-4 boneless, skinless chicken breasts
-1 large yellow pepper, chopped
-3 plum tomatoes, chopped
-1 t hot Hungarian paprika**
-1 t paprika
-2 t cornstarch
-1/2 t each salt and black pepper
-1 cup reduced fat sour cream.


Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered for 18 minutes. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered for 5 minutes or until sauce has thickened. Serve over rice or egg noodles.


Per serving: 416 calories; 17 g fat (6 g sat); 50 g protein; 14 g carbs; 2 g fiber; 462 mg sodium; 146 mg cholesterol

**I didn't have Hungarian paprika so I just used 2 t of regular paprika and it turned out just as yummy!