Chicken Paprikash

1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
1/4 teaspoon salt
ground pepper, to taste
1 tablespoon extra-virgin olive oil, divided
2 medium onions, sliced
1 cup sliced mushrooms
1 large red pepper
2 cloves garlic, minced
2 teaspoons sweet Hungarian paprika,
2 tablespoons whole wheat flour
1/2 cup reduced-sodium chicken broth
1/2 cup white wine
1/3 cup 1% yogurt
2 tablespoons chopped fresh dill or green onion tops

1. Pat chicken strips dry. Season with salt and pepper.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.

3. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and mushrooms and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook 1 minute. Add flour and cook, stirring, for 1 minute. Add broth & wine and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the chicken and cook, uncovered, until heated through, 1 to 2 minutes.

4. Remove from heat and stir in yogurt. Sprinkle with dill (or green onion tops)

Serve over 1/2 baked potato or whole wheat pasta (these are not calculated into data)


Number of Servings: 4

Recipe submitted by SparkPeople user JILLIANWILLIAN2.