Chicken Topped Potatoes

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Ready In:
35mins
Ingredients:
12
Yields:
4 potatoes
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
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