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Ingredients40 m servings 260 cals
Original recipe yields 4 servings
- 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.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 260 calories; 8.3 g fat; 16.7 g carbohydrates; 25.8 g protein; 65 mg cholesterol; 316 mg sodium. Full nutrition
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