Recipe: Classic Chicken Paprika (using light cream)

CLASSIC CHICKEN PAPRIKA

"This updated version of a classic recipe introduces you to the sweet flavor of antioxidant super power paprika in a simple, one-dish meal."

1 pound small boneless skinless chicken breast halves (or boneless skinless chicken thighs)
2 1/2 teaspoons paprika, divided use
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped onion
1 (14 1/2 ounce) can diced tomatoes, undrained
1/3 cup light cream
Hot cooked noodles (optional, for serving)
Chopped parsley (optional, for garnish)

Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Set aside.

Add onion to skillet; cook and stir 3 minutes.

Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended.

Serve over noodles and sprinkle with chopped parsley, if desired.

Makes 4 servings

Nutrition Information Per One Serving: 255 Calories, Fat 11g, Protein 29g, Carbohydrates 10g, Cholesterol 86mg, Sodium 477mg, Fiber 3g

Source: McCormick