Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3. Remove from the heat; stir in sour cream. Sprinkle with parsley.

NUTRITION INFORMATION: Per serving: 263 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 16 g carbohydrate; 30 g protein; 4 g fiber; 294 mg sodium; 804 mg potassium.
Nutrition bonus: Vitamin C (140% daily value), Vitamin A (35% dv), Potassium (23% dv), Magnesium
(16% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 lean meat

The lemon does it for me. Absolutely delicious. The combination of tomatoes and lemon was new for me. It adds a summery taste to it that makes summer real in the midst of winter.

Anonymous, Indianapolis, IN

I loved this recipe...I added smoked paprika which really added some depth. I always 'saute' my paprika in the canola oil to bring out its essence first as it's an oil soluable spice.

Anonymous, Bismarck, ND

Fast and tasty - great use for leftover chicken. Managed to sneak in a little depth by toasting the sweet paprika, and using tomato paste instead of chopped.

Anonymous, Harleysville, PA

I used half the amount of paprika as smoked paprika, and also added 1/4 teaspoon of cayenne as well. I think that the parsley was also essential to the final taste of this dish. It wasn't great, but it was quick and tasted pretty good. Couldn't decide between 2 and 3 stars, so I gave it 3 since I probably will make it again.

Anonymous, PA

I used hot paprika and added slightly more than the recipe called for, making it quite hot! It had heat, but not as much "depth" to the flavor as I was hoping. Nonethless, this is a great weeknight meal. My boyfriend loved it and has asked me to put it on our list of weeknight favorites.

Anonymous, Woburn, MA

Delicious! Made this last week and my daughter and I enjoyed it very much. A little spicy for her, but still very yummy.

Anonymous, Pensacola, FL

I really wanted to like this but it was lacking in flavor. Perhaps b/c I just used regular paprika and not spicy. Definately seems to need some different seasoninings. I may try to make this recipe again but my husband requested I throw it out.

Angela, Westland, MI

I agree with the previous post. This looks so good. I loved the chicken. Over egg noodles the texture was right there, but the taste was sweet/bland. I mixed 1 tsp of regular paprika with 1 tsp McCormicks "Smoked" paprika. I just kept thinking chipolte pepper, but it would be too much. I can't wait to hear any suggestions as to how to get some depth to this dish.

Anonymous, PA

I have made better paprikash than this one. I found it on the bland side and thought it was ok, but would go back to my other recipe next time.

Emily, zionsville, IN

The key to this recipe is to use really good paprika. I upped the amount of paprika to a full tablespoon; I also added about a clove of minced garlic, since it seemed to need that (I checked some goulash recipes and they all used garlic).

kungfu-mama, Minneapolis, MN

Not the paprikash I'm used to but an excellent substitute. It's definately a comfort food added to my menu.

Lizz, Columbus, OH