Chicken Paprikash-Topped Potatoes

Total Time: 45 minutes
Serves: 4

Ingredients
4 baking potatoes, washed
4 boneless, skinless chick thighs, cut into bite sized pieces
2 Tbsp. flour
2 tsp. paprika
3/4 tsp. salt
1/4 tsp. ground pepper
1 Tbsp. butter (or margarine)
1/2 cup chopped onion
1 (8 oz.) package sliced mushrooms
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup fat free sour cream
2 Tbsp. chopped fresh parsley, or 2 tsp. dried parsley

Directions

Pierce potatoes with a fork and place on a paper towel, microwave for 16 minutes, turning once halfway through. Wrap each potato in foil and let stand 5 minutes. 

Combine chicken, flour, paprika, salt and pepper in a large zip-lock bag. Seal and shake to coat. 

Melt butter in a large nonstick pan over medium-high heat. Add chicken, onion, mushrooms and garlic, saute 5 minutes. 

Add broth, bring to a boil, cook 6 minutes, until chicken is done and sauce thickens, stirring. 

Remove from heat, add sour cream.

Remove foil from potatoes, split open and fluff insides with a fork. Divide chicken mixture among potatoes and sprinkle with parsley.

Enjoy!

This is a very hearty dish, super filling.

Recipe adapted from "The Best of Cooking Light"