This was delicious.
I made it last night for supper, and served it over smashed potatoes. YUMMY!
Major bonus----> It's low in fat and calories. Not so much for the pesto and sun-dried tomato stuffed french bread I served with it. Tell you more about that later. The only way it could have been easier, is if someone else made it.
Anyway, here's all I did:
After coating the chicken with the flour/paprika mix (save remaining flour/paprika mix for later), brown it on both sides, remove and set aside.
Saute up the veggys.
Add the chicken broth and the reserved chicken, cover and simmer until cooked.
At this point you would add the sour cream that you mixed with the remaining flour/paprika mix and cook until thickened, which I don't have a picture of.
Serve over "Smashed Potatoes". It's just that simple.
Linked with Rattlebridge Farm: Foodie Fridays.
1 ½ pounds boneless skinless chicken breasts
1/3 cup flour
2 tbsp of sweet Hungarian paprika
½ tsp of marjoram
Salt and pepper
1 medium onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 bay leaves
2 cups chicken broth
½ cup sour cream, (I use light)
Fresh parsley, chopped
Heat a heavy skillet and add 2 tbsp olive oil.
Mix flour, paprika, marjoram with a little salt and pepper. Cut chicken into 3 inch pieces, dredge in flour/paprika mixture (save leftover mixture), and brown on both sides (I like to give my chicken a light seasoning before I coat in the flour, careful not to over salt). Remove and set aside.
If needed, add more oil to the skillet along with onion, red pepper, bay leaves, and garlic. Saute for 3-5 minutes. Add chicken broth, bring to a simmer and add back in chicken pieces. Cover and simmer until chicken is cooked, apprx. 8-10 minutes.
Stir left over flour/paprika mixture into sour cream and add to the skillet, gently mixing in with a whisk. Simmer until thickened and flour is cooked, about 3-5 minutes.
Serve over buttered egg noodles or smashed potatoes (which is what I did). Yum!
NOTE: For the smashed potatoes, just cut 4-5 washed potatoes into 1 inch chunks. Cook in salted water until tender. Drain and add about ½ can of evaporated milk (2% and fat free would work too). Using a potato masher, smash to desired consistency; season with salt and pepper and add more milk if desired. Using a can of condensed milk gives the potatoes a creamy and rich flavor without all the fat and calories of butter or cream.