Sunday, April 19, 2009
2 t. canola oil
1 medium onion, diced
3 whole chicken breasts, halved, boned, and skinned
1/2 c. low-fat, low-sodium chicken broth
2 T. paprika
1 c. low-fat sour cream
Fresh Ground pepper and sea salt to taste
Cooked egg noddles, if desired
1. Ina skillet over medium-high heat, heat the oil. Add the onion and saute for 5 minutes.
2. In a Ziploc bag, shake the chicken breasts with 1 T. of the paprika. Cook the chicken on each side until browned, about 5 minutes. Add the chicken broth to the skillet, bring to a boil, lower the heat, and cover for 10 minutes.
3. When broth has evaporated, remove the chicken from the skillet. Add the sour cream, remaining paprika, pepper, and salt. Heat over low heat for 2 minutes. Add the chicken breasts. Serve over hot noodles, if desired.
YIELD: 6 servings