Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces

  2. 1/4 teaspoon kosher salt

  3. 1/4 teaspoon freshly ground pepper

  4. 1 tablespoon canola oil

  5. 2 large green bell peppers, thinly sliced

  6. 1 large onion, halved and thinly sliced

  7. 2 teaspoons hot or sweet paprika

  8. 1/2 cup dry white wine

  9. 1 1/2 cups canned crushed tomatoes

  10. 1/2 cup reduced-sodium chicken broth

  11. 1 tablespoon lemon juice

  12. 1/4 cup reduced-fat sour cream

  13. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes. Remove from the heat and stir in sour cream. Serve sprinkled with parsley.


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