Easy Chicken Paprikash

 
Updated 9/19/2011 10:30 AM

2 whole skinless, boneless chicken breasts, about 2 pounds, sliced across the grain into thin (about -inch) slices

1 tablespoon olive oil

1 large white onion, sliced thin

1 large green bell pepper, halved and cut into -inch strips

1 large red bell pepper, halved and cut into -inch strips

3 tablespoons sweet paprika, divided

1 tablespoon unbleached all-purpose flour

cup dry white wine

1 can (14.5 ounces) diced tomatoes, drained

cup fat-free sour cream

2 tablespoons chopped fresh parsley leaves

Season chicken slices with salt and fresh-ground black pepper. Place a large nonstick saute pan over medium-high heat and add oil. When hot, add sliced chicken and saute about 3-4 minutes, until chicken loses its pink color. Remove to a plate.

Return pan to the stove, lower heat to medium; add onion and cook, stirring occasionally for about 4 minutes or until softened. Add red and green peppers and cook, stirring occasionally, until peppers soften, about 3 minutes.

Stir in 3 tablespoons paprika and the flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, tomatoes and chicken pieces and accumulated juices, and stir together. Cook until slightly thickened, about 3 minutes.

In small bowl stir together sour cream and remaining paprika. Stir a few tablespoons of the hot sauce from the pan into the sour cream mixture to temper it, and then stir sour cream mixture into the pan juices; stirring until combined and just heated, about 1 minute.

Remove pan from heat and divide chicken mixture and sauce between four serving plates. Sprinkle each serving with chopped parsley. Serve immediately.

Serves four.

Cook's note: This is even better served over whole wheat flat noodles or brown rice to sop up the tasty sauce.

@Recipe nutrition:Nutrition values per serving: 423 calories (15.2 percent from fat), 7 g fat (1.2 g saturated fat), 21.5 g carbohydrates, 3.75 g fiber, 56.3 g protein, 136 mg cholesterol, 674 mg sodium.