• 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 2 large green bell peppers, thinly sliced
• 1 large onion, halved and thinly sliced
• 2 teaspoons hot or sweet paprika
• 1/2 cup dry white wine
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

First Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.

Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add Some bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes.

Add paprika and cook, stirring, until fragrant, about 30 seconds.

Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes.

Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer.

Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.

by Pak101.com (few years ago!) / 1070 views