Paprika Chicken Stroganoff



2 large chicken breasts

2 tbsp. paprika

1 tsp. salt

1 tsp. pepper

2 tbsp. flour

2 tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced

1 and 3/4 cups low sodium chicken broth

3 tbsp. tomato paste

2 bay leaves

1/4 cup sour cream or plain yogurt

pasta for serving

green onions for serving

1.In a bowl, add the diced chicken breasts, toss with paprika, salt and pepper.  Add the flour and coat the chicken well.

2.Heat the oil in a skillet and cook the chicken cubes for about 15 minutes or until they are brown.  Take the chicken off the stove and save for later.  Add a bit more oil to the skillet and add the onions, mushrooms and garlic.  Cook for about 5 minutes.

3.Then add 1/4 cup of the chicken broth to deglaze the pan.  Add the tomato paste, the remaining chicken broth and the bay leaves.  Stir well.  Lastly, add the chicken and cook for another 10 minutes.  Stir in the yogurt or sour cream and cook another 5 minutes.  If the sauce isn’t to your thickness liking, mix a bit of cornstarch and water, then add to the mixture.  Let cook for another 5 minutes.

4. While the sauce is cooking, make the pasta.  Top the pasta with the sauce and sprinkle diced green onions on top.  Sprinkle parsley on top if you like also.


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