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Chicken Paprikash-Topped Potatoes

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 potato and 1/2 cup chicken mixture)
The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

Ingredients

  • 4 baking potatoes (about 1 1/2 pounds)
  • 4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon butter
  • 1/2 cup coarsely chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 311
  • caloriesfromfat 25 %
  • fat 8.6 g
  • satfat 3.9 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 22.9 g
  • carbohydrate 36.3 g
  • fiber 3.4 g
  • cholesterol 86 mg
  • iron 2.6 mg
  • sodium 619 mg
  • calcium 56 mg

How to Make It

  1. 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.

  2. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

  4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.