Ingredients
- 2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
- 4 teaspoons paprika, preferably Hungarian sweet
- 1 1/2 tablespoons butter
- 1/2 cup chopped onion
- 1 large plum tomato, seeded, chopped
- 1 cup canned low-salt chicken broth
- 1/4 cup regular or reduced-fat sour cream
Directions
- Season chicken with 1 teaspoon paprika, salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Add remaining 1/2 tablespoon butter to same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds. Add tomato and stir until beginning to soften, about 1 minute. Add broth. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes. Mix in chicken and any collected juices. Reduce heat to low. Add sour cream and stir just until heated through (do not boil). Season paprik´s to taste with salt and pepper and serve.
