Reduced Fat Chicken Paprikash

1. 1

   Rinse chicken and pat dry.

2. 2

   Spray a cold large skillet with nonstick spray.

3. 3

   Heat over medium and cook chicken about 15 minutes until lightly browned, turning a few times to even out browning.

4. 4

   Remove chicken from the skillet and set aside, and if necessary, drain fat.

5. 5

   Place onion, water, wine, paprika, and bouillon granules in the skillet.

6. 6

   Add the chicken and bring to a boil.

7. 7

   Reduce heat, cover and simmer 25 minutes or until chicken is no longer pink and juices run clear.

8. 8

   Meanwhile, prepare egg noodles according to package.

9. 9

   Use a slotted spoon and remove chicken from skillet and onto dinner plates.

10. 10

    For the sauce, measure the pan juices.

11. 11

    Add water if needed to make 1 1/2 cups total.

12. 12

    In a medium mixing bowl stir together sour cream and flour, then slowly add pan juices.

13. 13

    Pour into the skillet, then cook and stir until thickened and bubbly, then cook 1 more minute.

14. 14

    Spoon over chicken and serve with the noodles.

* Per serving · 4 servings · Values may vary.