Excellent for the whole family. This does have 471 calories per serving and 11 g fat, but worth every bite. This dish serves 4 and takes about 15 minutes to prep and another 25 minutes to cook.
Ingredients:
4 skinless boneless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 tsp canola oil
1 large onion, chopped
1 green bell pepper, chopped
2 Tbsp paprika
1 Tbsp all-purpose flour
2 cups chicken broth
1/2 pound mushrooms, sliced
2 tbsp light sour cream
1 Tbsp chopped fresh dill
4 cups hot cooked egg noodles
1. Sprinkle chicken with salt and pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes on each side. Transfer chicken to a plate, set aside.
2. Add remaining oil to same skillet. Add onion and bell pepper, cook over medium heat, stirring often, until tender and lightly browned about 8 minutes. Add paprika and flour, cook, stirring constantly, about 1 minute. Gradually add broth and cook, stirring constantly, until mix bubbles and thickens slightly. Add mushrooms and simmer 3 minutes. Return the chicken to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.
3. Add sour cream and dill to skillet, stirring to combine. Bring to a gentle simmer, then remove from heat. Serve with noodles.
No comments:
Post a Comment