Chicken Paprikash-Topped Potatoes
The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.
4 baking potatoes (about 1 1/2 pounds)
4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces change to breasts
2 tablespoons all-purpose flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon butter change to margarine
1/2 cup coarsely chopped onion
1 (8-ounce) package presliced mushrooms
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream sour supreme
2 tablespoons chopped fresh parsley
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
Yield: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture)
CALORIES 311 (25% from fat); FAT 8.6g (satfat 3.9g, monofat 1.9g, polyfat 1.2g); PROTEIN 22.9g; CARBOHYDRATE 36.3g; FIBER 3.4g; CHOLESTEROL 86mg; IRON 2.6mg; SODIUM 619mg; CALCIUM 56mg;
Cooking Light, MARCH 2002
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!