Smoky Chicken Paprikash

Today is the last day to participate in the Bloggers Bake for Hope bake sale.  Please take a look, the treats look amazing, and all the profits go to breast cancer research!  Thanks for all of your participation :)

http://bloggersbakeforhope.blogspot.com/

It's finally Friday!  Feels like it's been a long week, I haven't been feeling the best and am looking forward to a weekend of hopefully getting back on track.  This dish would be great if you decide to stay in and cook on a Friday night.  It's not too much fuss and it's a different, very tasteful, meal. 

Start by cutting chicken breasts into 1 inch pieces, and season with salt and pepper to taste. 

Heat a large skillet over medium high heat and add two teaspoons of oil, I used olive oil.  Add the chicken to the pan and cook for around 5 minutes, to sear.  Then transfer to a plate and tent with foil to keep warm.

Add the remaining 2 teaspoons of olive oil and the bell peppers and onions to the skillet.  Saute, stirring occasionally, until softened.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the white wine and cook, stirring frequently, until nearly evaporated, around two minutes. 

Then add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet and reduce heat to medium low and simmer until chicken is just cooked, around 2-3 minutes.

In a small dish, whisk the flour into the sour cream.  Slowly add to the sauce and simmer for another three minutes.

Stir in the dill and lemon juice and season to taste with salt and pepper.  I started cooking brown rice around the time I was finished searing the chicken, and served the mixture over brown rice.

I really enjoyed this dish, and I think C did as well.  The peppers add a little spice, and the dill and paprika add a ton of flavor as well.  It wasn't too spicy, as I think the lemon kind of dulled that down.  It was very filling, and we had a lot leftover!  Here's the kicker - 325 calories!!!  That's if you serve over orzo pasta, so I lessened the count by serving over brown rice.  Enjoy.

I hope everyone has a great, relaxing weekend, espeically the Mothers.  Happy Mother's day to all of you, especially to my awesome Mother :)  See you back here on Monday!

Smoky Chicken Paprikash

Adapted from Fitness Magazine

Serves 4

4 teaspoons olive oil

1 1/4 pounds boneless chicken breasts cut into 1 inch pieces

1/2 teaspoons salt, plus any additional to taste

1/4 teaspoons ground black pepper, plus any additional to taste

2 medium red bell peppers, thinly sliced

1 large onion, thinly sliced

1 tablespoons fresh minced garlic

1 tablespoon paprika

1/2 cup dry white wine (I used Riesling because it's what I had, and it was fine)

1 cup canned crushed tomatoes

1/2 cup reduce-sodium chicken broth

1 teaspoon flour

1/3 cup reduced fat sour cream

2 tablespoons dill

2 teaspoons fresh lemon juice

Cooked whole wheat orzo pasta, or brown rice

Heat a large skillet over medium high heat, add two teaspoons olive oil.

Season the chicken with salt and pepper, add to the pan.

Cook for 2-3 minutes to sear, turn and cook for another 2-3 minutes.

Transfer the chicken to a plate and tent with foil to keep warm.

Add remaining oil, bell peppers and onion to the skillet. 

Saute, and stir occasionally until softened, around 7 minutes.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the wine and cook, stirring frequently, until nearly evaporated.

Add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet, reduce heat to medium low and simmer until chicken is cooked through.

In a small dish whisk the flour in the sour cream.

Slowly add the sour cream to the sauce, and simmer for another three minutes.

Stir in the dill and lemon juice and reason to taste with salt and pepper.

Serve chicken over orzo or brown rice if desired.