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Ingredients
- 4 boneless, skinless chicken breast (about 6 ounces each), cut crosswise into 1/2-inch strips
- 2 tablespoons sweet paprika
- Coarse salt and ground pepper
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 plum tomatoes, cut into 1/2-inch dice
- 1/2 cup reduced-fat sour cream
Directions
- In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
- Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
- Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 108 | 66% |
| Total Fat 12.32g | 15% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 80mg | 3% |
| Potassium 508mg | 15% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.96g | 4% |
| Protein 5.29g | 8% |
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