Chicken Topped Potatoes
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 potatoes
- Serves:
- 4
ingredients
- 4 medium baking potatoes
- 4 boneless skinless chicken thighs, 1-inch pieces
- 14.79 ml flour
- 4.92 ml paprika
- 0.61 ml crushed red pepper flakes
- 7.39 ml butter
- 59.14 ml onion, chopped
- 113.39 g mushrooms, sliced
- 1 garlic clove, minced
- 59.14 ml fat-free low-sodium chicken broth
- 29.57 ml fat free sour cream
- 14.79 ml fresh parsley, chopped
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
-
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!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey