4 baking potatoes (about 1½ pounds)
4 skinless, boneless chicken thighs (about 12 ounces) cut into bit-sized pieces
2 tablespoons all-purpose flour
2 teaspoons paprika
¾ teaspoon salt
¼ teaspoon ground red pepper
1 tablespoon butter
½ cup coarsely chopped onion
1 (8-ounce) package pre-sliced mushrooms
2 garlic cloves, minced
½ cup fat-free, less sodium chicken broth
¼ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley (I prefer Italian flat-leaf parsley)
1 Pierce potatoes with a fork, arrange in a circle on paper towels and microwave at
High for approximately 16 minutes or until done. Wrap each potato in foil and let stand.
2 Combine chicken, flour, paprika, salt and pepper in a large zip-top plastic bag, seal and shake to coat.
3 Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms and garlic; 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.
4 Remove foil from potatoes and split open with a fork. Fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
BON APPÉTIT!
