Chicken Paprikash-Topped Potatoes

Chicken Paprikash-Topped Potatoes Recipe
Randy Mayor; Jan Gautro
The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

Yield:

4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

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.

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

Note:

March 2002
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