Chicken Paprikash

Yield:4 servings

This recipe was adapted from a Cooking Light Magazine recipe and it's a really great dish to whip up in a hurry. I always have the ingredients on hand and my husband really likes it too, so I make it a lot. I prefer it with chicken, but turkey would work fine too. I think it could even be done with leftover chicken or turkey just warmed up in the sauce, but the flavor would be a little different. If you have the time, cook up some brown rice to serve it over otherwise boil up some wide egg noodles while you're making the chicken. The recipe also doubles well, so it makes great leftovers.

4 1/2 cups uncooked medium egg noodles (about 8 ounces) 2 teaspoons vegetable oil 1 cup reduced-fat sour cream (do NOT use nonfat sour cream) 2 tablespoons sweet Hungarian paprika, divided 1/2 teaspoon salt, divided 1/4 teaspoon black pepper 1 cup vertically sliced onion 1 pound chicken tenders 1/2 cup fat-free, less-sodium chicken broth

While noodles or rice cooks, heat oil in a large nonstick skillet over medium-high heat. Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside

Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and chicken tenders in a bowl or plastic storage bag, tossing to coat chicken and onions in the spices. Add chicken mixture to pan; sauté 4-6 minutes or until chicken is just done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.

Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles. Garnish with chopped parsley if desired.
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