chicken paprika

2 lbs boneless skinless chicken breast
1/2 tsp salt
1 tbsp extra virgin olive oil
1 red bell pepper chopped
1 large onion chopped
2 tbsp hungarian paprika
2 tbsp wheat flour
1 (14oz) can diced tomato
1 c reduced fat chicken broth
2 tsp caraway seeds
1 clove garlic minced
3 tbsp reduced fa sour cream

1. cut chicken into 1in cubes. sprinkle with salt. heat 1 tsp oil- cook chicken in large skillet until browned and cooked through.- transfer to plate
2. in skillet- add remaining oil- add onion and pepper to skillet, cook stirring until softened, about 5 min.- sprinkle with flour and paprika- cook stirring occasional, about 1 minute. Stir in tomatos with juice, caraway seeds, garlic and broth. cook until mixture bubbles and is slightly thickened, about 2 minutes.
3. return chicken to skillet and cook until heated through. remove skillet from heat and stir in sour cream.

Serving Size: about .5 cup

Number of Servings: 6

Recipe submitted by SparkPeople user JENNY011A.