Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe was featured in an email today from the www.sparkrecipes.com website.

Ingredients Nutrition

Directions

  1. Pierce potatoes with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
  2. Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
  3. Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
  4. Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
  5. Remove from heat and stir in sour cream.
  6. Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
Most Helpful

I was happily surprised with this dish, and so was my husband! A couple notes... I used much more red pepper flakes - almost a full teaspoon (we like our food spicy). Also, I omitted mushrooms because I had none on hand but I think I like it better this way anyway. Also, since I omitted mushrooms, I doubled the onions. Lastly, we are not on diets so we used regular chick broth and regular sour cream. The result was a very filling, creamy and substantial dinner. We will definitely make this a regular on our meal repertoire. The chicken came out really tender!

gbianchi February 26, 2009