Creamy chicken paprikash with fresh dill
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/2-inch pieces
1 large, chopped
Uncooked bell pepper(s)
1 item(s), medium, red variety, thinly sliced
2 medium clove(s), minced
Canned diced tomatoes
14½ oz, (1 can)
Reduced-sodium chicken broth
Light sour cream
2 Tbsp, chopped
- Sprinkle chicken with ½ teaspoon salt and black pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken in two batches and cook, stirring occasionally, until browned and cooked through, 3–4 minutes. Transfer to plate.
- Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add onion, bell pepper, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add paprika, flour, and remaining ¼ teaspoon salt and cook, stirring constantly, 1 minute. Add tomatoes and broth and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to simmer and thickens slightly, about 3 minutes.
- Return chicken to skillet and cook until heated through, 1 minute. Remove from heat and stir in sour cream and dill.
- Serving size: 1¼ cups