Chicken Paprika Topped Potatoes

Chicken Paprika Topped Potatoes

4 baking potatoes
12 oz. chicken, cut into bite-sized pieces
2 Tbsp. flour
2 tsp. paprika
3/4 t. salt
1/4 t. ground red pepper
1 Tbsp. butter
1/2 c. coarsely chopped onion
1 (8oz.) pkg, presliced mushrooms
2 garlic cloves, minced
1/2 c. fat free less sodium chicken broth
1/4 c. reduced fat sour cream
2 Tbsp. chopped fresh parsley

Bake potatoes in oven or microwave (16 minutes and let stand for 5).  Combine chicken, flour, paprika, salt, and pepper in a large Ziploc bag.  Seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat.   Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes.  Add broth, bringing 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.

Source: Jan Jones (Jill Jones Deskins)