Prime Chicken Paprikash!

• 1 Lb. Boneless, Skinless Chicken Breasts, Cut into 2-inch Pieces
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Freshly Ground Pepper
• 2 Large Green Bell Peppers, Thinly Sliced
• 1 Large Onion, Halved, Thinly Sliced
• 2 Teaspoons Paprika
• 1 1/2 Cups Canned Crushed Tomatoes
• 1/2 Cup Chicken Broth
• 1 Tablespoon Lemon Juice
• 1/4 Cup FF Sour Cream
• 2 Tablespoons Chopped Fresh Parsley

1. Sprinkle chicken with salt and pepper. Heat a large skillet sprayed with non-stick spray over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Set aside.
2. Add bell peppers and onion to the pan. Cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes.
3. Add tomatoes, broth and lemon juice, and bring to a boil. Return the chicken to the pan, and reduce to simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
4. Remove from the heat; stir in sour cream. Sprinkle with parsley.
5. Serve, and Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BARBIEGIRL16.