Quick tasty weeknight meal. I used chicken breast meat and increased the amount of paprika and red pepper for extra spice.
Ingredients: [‘baking potatoes’, ‘boneless skinless chicken thighs’, ‘all-purpose flour’, ‘paprika’, ‘salt’, ‘ground red pepper’, ‘butter’, ‘onion’, ‘mushrooms’, ‘garlic cloves’, ‘reduced-sodium fat-free chicken broth’, ‘reduced-fat sour cream’, ‘fresh parsley’]
Quantity of Ingredients: [“4 baking potatoes (about 1 1/2 pounds)”,”4 boneless skinless chicken thighs (about 12 ounces)”,”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 reduced-sodium fat-free chicken broth”,”1/4 cup reduced-fat sour cream”,”2 tablespoons chopped fresh parsley”]
Number of Servings: 4
Steps: [‘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.’]