Chicken Paprikas (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Therese Dieringer makes this dish for family get-togethers. It's great to make ahead and reheat.

Ingredients

• 2 chicken breast halves (about 1 pound), skinned
• 2 chicken drumsticks (about 1/2 pound), skinned
• 2 chicken thighs (about 1/2 pound), skinned
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 2 cup chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons Hungarian sweet paprika
• 2 tablespoons all-purpose flour
• 1 cup low-fat sour cream
• 4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta)

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat a Dutch oven coated with cooking spray over medium-high heat.
3. Add chicken; cook 6 minutes or until lightly browned.
4. Remove chicken from pan.
5. Add onion to pan; sauté 5 minutes or until lightly browned.
6. Return chicken to pan.
7. Stir in broth and paprika; bring to a boil.
8. Cover, reduce heat, and simmer 30 minutes or until chicken is done.
9. Remove from heat.
10. Place flour in a small bowl.
11. Add sour cream, stirring well with a whisk.
12. Gradually stir sour cream mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper into chicken mixture.
13. Cook over low heat 5 minutes or until thick, stirring occasionally.
14. Serve over noodles.

Yield: 4 servings (serving size: about 4 ounces chicken, 1/2 cup sauce and 1 cup noodles)