Stir-Fried Chicken Paprikash

I adapted this easy, quick, and good-tasting dinner recipe slightly from the Feb. 2011 issue of Everyday with Rachael Ray. You'll notice in the picture my chicken looks shredded - that's because the only chicken I had at home was leftover, pulled chicken breast Mike made in the crockpot a few nights ago. The dish still turned out well, but you can use uncooked chicken breasts (which I've also outlined in the recipe below).

·1 lb cooked shredded chicken or (1 lb boneless, skinless chicken breast, cut into ¼ inch thick pieces)

·2 TBS dry sherry                                                               

·1 tsp minced garlic

·2½ tsp cornstarch                                            

·¾ cup chicken broth         

·2 TBS EVOO       

·Salt and pepper

·1 onion, sliced ¼ inch thick                            

·1 red bell pepper, cut into ¼ inch-wide strips

·1 TBS paprika

·⅓ cup light sour cream

·2 TBS dried chopped parsley

In a medium bowl, combine chicken, 1 TBS sherry, garlic, 2 tsp cornstarch, ½ tsp salt, and ¼ tsp pepper.

In a small bowl, combine chicken broth and remaining 1 TBS sherry. Stir in remaining ½ tsp cornstarch until dissolved.

Heat a large pan over medium heat and swirl in 1 TBS EVOO. Add chicken mixture and cook for 1 minute, undistrubed. Stir-fry for 1 minute if using cooked chicken; if using uncooked chicken breasts, stir-fry until chicken begins to brown. Transfer to a plate.

Lower the heat to medium and swirl in remaining 1 TBS EVOO. Add onion and bell pepper; season with salt and stir-fry until softened – about 1 minute. Add paprika, return the chicken and any juices to the pan, increase heat to high, and stir-fry until just combined. Swirl in broth mixture and stir-fry until chicken is just cooked through, 1 to 2 minutes. Stir in sour cream and parsley and serve.

Serves 4. Prep 15 minutes. Cook 5 minutes.

I've also shared this recipe on: Seasonal Sundays