Ingredients
-
1 1/2 lbs boneless skinless chicken breasts
-
2 tablespoons flour
-
salt
-
pepper
-
1 large onion, diced
-
2 garlic cloves, diced
-
2 tablespoons Hungarian paprika
-
1 (16 ounce) can diced tomatoes
-
1/2 cup chicken broth or 1/2 cup white wine
-
1 (10 ounce) package white button mushrooms, sliced
-
1/2 cup low-fat sour cream
-
1 green bell pepper, seeded and diced
Instructions
- Cut the chicken into cubes and toss with the flour, salt and pepper.
- Heat a little oil in a large skillet and brown the chicken until almost cooked through. Remove from the pan, and sautee the onion and garlic until translucent.
- Return the chicken to the pan, adding the tomatoes, broth and paprika and simmer for 30 minutes.
- Add the mushrooms and continue cooking for another 15 minutes,.
- 5 minutes before serving, swirl in the sour cream.
- Serve over noodles, spaetzle, couscous or polenta.