Chicken Paprikash (woman's Day)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces wide egg noodles
• 1/2 cup chopped fresh flat-leaf parsley (optional)
• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt
• pepper
• 1/2 cup dry wine
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, chopped
• 1 (28 ounce) can whole canned tomatoes
• 1 tablespoon paprika
• 1/2 cup sour cream

Recipe

• 1 cook the egg noodles according to package directions. drain and return to the pot. toss with the parsley (if using).
• 2 meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. season the chicken with 1/2 teaspoon salt and 1/4 teaspon pepper and cook until browned, 2 to 3 minutes per side. transfer to a bowl. add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. transfer to the bowl with the chicken.
• 3 wipe out the skillet and heat the remaining tablespoon oil over medium heat. add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes.
• 4 crush the tomatoes and add them to the skillet along with their juices, the paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. add the chicken and any juices, nestling the chicken in the mixture. simmer until the chicken is cooked through, 2 to 3 minutes. remove from heat and stir in the sour cream. serve with the noodles.