Chicken Paprikash-Topped Potatoes

Chicken Paprikash-Topped Potatoes
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon ground red pepper
  • 4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
  • ¾ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 4 baking potatoes (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh parsley
  • + 6 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • ¼ cup reduced-fat sour cream
    • 2 teaspoons paprika
    • 2 garlic cloves, minced
    • 1 (8-ounce) package presliced mushrooms
    • ½ cup coarsely chopped onion

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat. Melt...

View full recipe at My Recipes

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