Reduced Fat Chicken Paprikash

• 4 bone-in chicken breasts or 8 chicken thighs, skin removed
• nonstick cooking spray
• 1 large onion, chopped
• 34 cup water
• 14 cup white wine
• 3 teaspoons Hungarian paprika or 3 teaspoons regular paprika
• 1 teaspoon instant chicken bouillon granules
• 2 cups no yolk noodles
• 12 cup low-fat sour cream
• 5 teaspoons flour

1. Rinse chicken and pat dry.
2. Spray a cold large skillet with nonstick spray.
3. Heat over medium and cook chicken about 15 minutes until lightly browned, turning a few times to even out browning.
4. Remove chicken from the skillet and set aside, and if necessary, drain fat.
5. Place onion, water, wine, paprika, and bouillon granules in the skillet.
6. Add the chicken and bring to a boil.
7. Reduce heat, cover and simmer 25 minutes or until chicken is no longer pink and juices run clear.
8. Meanwhile, prepare egg noodles according to package.
9. Use a slotted spoon and remove chicken from skillet and onto dinner plates.
10. For the sauce, measure the pan juices.
11. Add water if needed to make 1 1/2 cups total.
12. In a medium mixing bowl stir together sour cream and flour, then slowly add pan juices.
13. Pour into the skillet, then cook and stir until thickened and bubbly, then cook 1 more minute.
14. Spoon over chicken and serve with the noodles.

chicken, nonstick cooking spray, onion, water, white wine, paprika, instant chicken, noodles, lowfat sour cream, flour

Taken from www.food.com/recipe/reduced-fat-chicken-paprikash-98543 (may not work)