4 medium baking potatoes 4 chicken thighs , skinless, boneless 1" pieces 1 tbsp flour 1 tsp paprika 1/8 tsp crushed red pepper flakes 1/2 tbsp butter 1/4 cup chopped onion 4 oz mushrooms, sliced 1 garlic clove, minced 1/4 cup fat free, low sodium chicken broth 1/8 cup fat free sour cream 1 tbsp fresh parsley, chopped
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Pierce potato with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes. Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake. Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes. Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened. Remove from heat and stir in sour cream. Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
This was good but I thought just a little bland. Next time I will increase the red pepper flakes and maybe add a couple of splashes of Worcestershire sauce. My husband suggested some curmbled blue cheese and I might try that as well, obviously taking into consideration the added calories and fat.