Saturday, November 12, 2011

PAPRIKA CHICKEN

2 tbsp olive or canola oil
1 large yellow onion, chopped
6 (1 1/2 to 2 lbs total) boneless, skinless chicken breasts
1 yellow bell pepper, chopped
2 tomatoes, chopped
1 tsp hot Hungarian paprika*
1 tsp paprika*
2 tsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup sour cream (I suggest reduced-fat for health reasons)
Hot buttered noodles, optional

Heat the oil in a large skillet over medium-high heat.  Add the onion to the skillet and cook until softened.  Add the chicken to the skillet; cover and cook 5 minutes.  Stir in the bell pepper, tomatoes, Hungarian paprika, and the parika.  Reduce heat to low and simmer 20 minutes.

In a small bowl stir the cornstarch, salt, and pepper together.  Blend together with the sour cream; add to the skillet and cook 5 minutes, uncovered to allow the sauce to thicken.

Serve with the hot buttered noodles, if desired.

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