INGREDIENTS:
- 2 tbsp whole-wheat flour
- 4 tsp paprika, divided
- 1/2 tsp fine sea salt
- 1 tbsp olive oil
- 4 6-oz boneless, skinless chicken breasts
- 1 onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/4 tsp ground cayenne pepper,
- 3/4 cup low-sodium chicken
- 1/2 cup plain low-fat Greek yogurt
- In a shallow bowl, combine flour, 1 tsp paprika and salt.
- In a large pan, heat oil on medium-high.
- Coat chicken in flour mixture and shake off excess.
- Add chicken smooth side down to skillet.
- Cook until brown, 3 to 4 minutes.
- Turn and cook other side until brown, 2 to 3 minutes. Remove from pan.
- Keep pan on medium-high heat and add onion and bell pepper.
- Heat until tender, about 5 minutes.
- Add garlic, remaining 3 tsp paprika and cayenne(you can leave cayenne out if you like).
- Cook, stirring, until garlic is fragrant, about 1 minute.
- Add broth, scraping up browned bits from bottom of pan.
- Return chicken and any juices to pan and bring to a boil.
- Reduce heat, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes.
- Remove chicken from pan.
- In a small bowl, whisk about 2 tbsp pan juices and yogurt.
- Add yogurt mixture to skillet, stirring to coat onion mixture.
- Bring to a gentle boil, stirring until thick and smooth.
- Spoon over top of chicken.
You can also try this with pork, beef or lamb.
.jpg)
.jpg)
.jpg)
