Chicken Paprikash-Topped Potatoes

  • Yield 4 servings


1.5 pounds baking potatoes
2 tablespoons all-purpose flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
12 ounces boneless chicken thighs, cut into bite size pieces
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons bottled minced garlic
8 ounces presliced mushrooms
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley


Pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave on HIGH 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.


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

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


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


Reprinted with permission from Cooking Light, The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough (c) Oxmoor House 2011



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