Chicken Paprikash-Topped Potatoes
- 4 baking potatoes (about 1½ pounds)
- 4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- ¾ teaspoon salt
- ¼ teaspoon red pepper
- 1 tablespoon butter
- ½ cup coarsely chopped onion
- 1 (8-ounce) package presliced mushrooms
- 2 garlic cloves, minced
- ½ cup fat-free, less-sodium chicken broth
- ¼ cup reduced-fat sour cream
- 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, sauté 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 ½ cup chicken mixture
Notes on my preparation: I tossed the parsley. Hate the stuff. I got large potatoes, and so we only made 3 of them and had to cook them longer and then ended up not using one of them anyway. Ask Deborah about the potato size. They get bigger with each retelling. I also couldn't find the pre-packaged sliced mushrooms, so I used canned sliced shiitake mushrooms. That seems to work just fine. As did the garlic from a jar.
Warm Lentil-Ham Salad with Dijon Cream
- 1 cup dried lentils
- ½ cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fat-free milk
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh or
¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 11/3 cups chopped cooked ham
- ¾ cup chopped celery
- ¾ cup chopped red onion
- Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil, cover, reduce hear, and simmer 20 minutes or until tender. Drain well.</lli>
- Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.
Yield: 4 servings (serving size: about 11/3 cups).
My notes: pretty much followed this recipe exactly. Used a really tasty extra strong Dijon mustard from Beaufor. Mostly cause Larry's seemed to be low on choices for Dijon mustard, so it was really good, or really crappy.