Chicken Paprikash #rsc

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/4 lb bacon
• 1 cup shallot, peeled and sliced
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1/2-inch slices
• 1 cup baby carrots, sliced
• 1 cup chicken broth
• 1/3 cup dry wine
• 2 tablespoons lemon juice
• 1/4 cup pomegranate molasses
• 1 (1 ounce) package hidden valley original ranch dressing mix
• 1 1/2 cups greek yogurt
• 1 tablespoon paprika, smoked, hot
• 1 teaspoon nutmeg, grated
• 1 (14 ounce) can artichoke bottoms, drained and quartered

Recipe

• 1 fry bacon in a heavy, non-stick skillet until crisp. remove with a slotted spoon and drain on paper towels; crumble and set aside. discard all but 2 tablespoons of the drippings. stir shallots and garlic into pan. stir-fry over medium heat until shallots are soft.
• 2 push shallots to edge of pan. add chicken. stir-fry until chicken is nicely browned. add carrots, chicken broth, wine, lemon juice and molasses. cover and simmer over low heat for 15 minutes.
• 3 sprinkle hidden valley mix over chicken, then stir in the crumbled bacon, yogurt, paprika, nutmeg and artichoke bottoms. simmer for 3 more minutes. taste and add salt if desired.