Chicken Paprikash

(A bit blurry, but managed to take the photo before eating this time!)

This is a recipe I adapted from Susan Nicholson's "7-day Meal Planner." Paprikash is a Hungarian stew made with sour cream and paprika; this is a simplified version of it. Although this recipe takes a long time to cook, it sits on the stove most of that time, and there's really not much work to it. For some reason the sour cream in mine broke a little, so it didn't turn out as creamy as I expected, but it was still tasty, warm, and full of that sweet-peppery paprika flavor. I used light sour cream, so that may have had something to do with it, or maybe it was just that adding the cold sour cream to the hot stew was too much of a shock. If you have any ideas, let me know!

A warning: unlike most dinners I make, this recipe makes 8 servings; if you don't plan on eating it for more than one meal (we did), I'd cut it in half.

Chicken Paprikash
(8 servings; total time ~1 hour 20 minutes)

2.5-3 pounds skinless, boneless chicken breasts, cut into .5" strips
3 tablespoons flour
2 cups chopped onion
1 chopped large bell pepper (I use green, they're cheapest)
.75 cup carrots, shredded or cut into matchsticks
8 ounces sliced button mushrooms
2 cups chicken broth (it won't seem like enough, but it is)
3 tablespoons paprika
1 tablespoon minced garlic
2 cups reduced fat sour cream
S&P to taste

1. Toss the chicken with the flour in a large pot until well coated.
2. Add the rest of the ingredients except the sour cream. Bring to a gentle boil, reduce heat to low-medium-low, cover, and simmer for about an hour.
3. Remove from heat, stir in sour cream, and season to taste. Serve over rice or egg noodles.