Sofia's Chicken Paprikash

From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"I recommend this highly. The changes I made first time out: Store did not have crushed tomatoes in a 15 oz. can, so I used a can of whole tomatoes and crushed them by hand. Sauce came out a little thin, which I attribute to too much...

4 servings, about 1 1/4 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

Preparation

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.
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.
Remove from the heat; stir in sour cream. Sprinkle with parsley.

Nutrition

Per serving: 263 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 16 g carbohydrates; 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