Recipe: Chicken Paprikash-Topped Potatoes

Ingredients:

4 baking potatoes (about 1 ½ pounds)

4 skinless, boneless chicken thighs, cut into bite sized pieces

2 tablespoons all-purpose flour

2 teaspoons paprika

¾ teaspoons salt

¼ teaspoon ground red pepper

1 tablespoon butter

½ cup coarsely chopped onion

1 (8-ounce) package presliced mushrooms

2 garlic cloves, minced

½ cup fat-free, less-sodium chicken broth

¼ cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

Lo Notes:

I hate preparing chicken thighs cus they’re so slimy and fatty and it takes forever to get rid of all the slimy fat, and I nearly vomit several times while doing it.  There’s no point to this note, I just felt the need to share my disgust.

I cooked two sweet potatoes and two regular potatoes.  The sweet potatoes were waaaay better.

I used a full teaspoon of salt because who has time to measure out ¾ teaspoons.  I also used ½ teaspoon of red pepper cus extra spice never hurt anyone…well, it never hurt me.

I got an 8-ounce package of whole mushrooms because it cost less.  I can chop them myself if it’ll save me a few bucks.

Directions:

1. Poke the potatoes with a fork and place on paper towels on a plate.  Microwave on HIGH 16 minutes, pausing at 8 minutes to turn over. Wrap each in foil, let stand five minutes.

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

3. Melt butter in a large skillet over medium-high heat.  Add chicken mixture, onion, mushrooms and garlic. Sauté 5 minutes. Add broth and bring to a boil.  Cook until chicken is done and sauce thickens. Stir frequently.

4. Remove from heat and stir in sour cream.

5. Remove foil from potatoes and split open.  Divide chicken mixture evenly over potatoes and sprinkle with parsley.

Recipe inspiration found HERE.

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