Chicken Paprikash-topped Baked Potatoes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 baking potatoes (about 1 1/2 pounds)
• 4 boneless skinless chicken thighs (about 12 ounces)
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 tablespoon butter
• 1/2 cup coarsely chopped onion
• 1 (8 ounce) package presliced mushrooms
• 2 garlic cloves, minced
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Recipe

• 1 pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. let stand 5 minutes.
• 2 combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
• 3 melt butter in a large nonstick skillet over medium-high heat. add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. add broth; bring to a boil. cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. remove from heat; stir in sour cream.
• 4 split potatoes open with fork; fluff pulp. divide chicken mixture evenly over potatoes; sprinkle with parsley.