Chicken Cutlet Paprikash

Ready in: < 30 minutes
Difficulty: 3
(1=easiest :: hardest=5)

12 ounces skinless boneless chicken breasts, cut into cubes
2 teaspoons olive oil
1 cup sliced onions
2 tablespoons paprika (preferably Hungarian, mild or hot)
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low-sodium chicken broth
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon tomato puree
2 teaspoons all-purpose flour
1/2 cup nonfat sour cream
2 cups hot cooked long-grain rice

Sprinkle chicken with salt and black pepper; set aside.
In large nonstick skillet, heat oil; add chicken.
Cook 3-4 minutes on each side, until golden brown and cooked through.
Remove chicken from skillet; keep warm. To same skillet, add onions and
garlic; cook, stirring frequently, 4-5 minutes, until tender.
Stir in paprika and thyme; cook, stirring constantly, 1 minute longer.
Stir in broth; bring liquid to a boil.
Reduce heat to low; simmer 5 minutes, until liquid is reduced to half.
Stir in sour cream; simmer 1-2 minutes, until heated through.
To serve, spoon rice onto serving platter; top with chicken, then broth
mixture.

Source:
http://www.cdkitchen.com/recipes/rec...ken_Cutlet_Pap
rikash44582.shtml



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