Chicken Paprika

4 boneless skinless chicken breasts, cut into bite sized pieces
1 tbs olive oil
1 medium onion, chopped or sliced
8 oz fresh mushrooms, sliced
2 cups of chicken broth (99% fat free)
2 cloves garlic, chopped
2 tbs paprika (sweet hungarian)
1/4 tsp black pepper
2 tbs corn starch
1/2 cup water
2 cups frozen green peas, thawed

In a large skillet saute the chicken breasts, onions, garlic, and mushrooms in the olive oil with the black pepper.
Cook until the chicken is done and the onions are tender.
Add the paprika, peas and the chicken broth.
Bring to a boil and simmer for at least 5 minutes.
Combine the water and corn starch, making sure that there are no lumps.
Add the corn starch mixture to the simmering chicken.
Stir constantly until the mixture is as thick as you desire - about 5 minutes.

I like to serve this topped with a dollop of sour cream over pasta or egg noodles or mashed potatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user SLCOLMAN.