Recipe: Chicken Paprikash (light version)

CHICKEN PAPRIKASH

1 pound boneless, skinless chicken breasts, cut in 2-inch pieces
1/4 teaspoon each kosher salt and freshly ground pepper
1 tablespoon canola oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
Hot cooked rice or noodles (optional, for serving)

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add bell peppers and onion to pan, cover and cook over medium heat, stirring occasionally, until softened (5 minutes).

Add paprika, stirring until fragrant, about 30 seconds.

Add wine; cook on medium-high about 1 1/2 minutes.

Add tomatoes, broth and lemon juice; bring to a boil. Return chicken to pan; simmer. Spoon sauce over chicken and cook, turning occasionally, until sauce is reduced and chicken is cooked through, about 6 to 8 minutes.

Remove from heat; stir in sour cream.

If desired, serve over hot cooked rice or noodles.

Makes 4 servings
Source: Eating Well for a Healthy Heart Cookbook by Philip A. Ades and the editors of Eating Well magazine