Yield

4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

Ingredients

• 4  baking potatoes (about 1 1/2 pounds)
• 4  skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
• 2  tablespoons  all-purpose flour
• 2  teaspoons  paprika (smoky paprika will yield a more flavorful dish)
• 3/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1  tablespoon  butter
• 1/2  cup  coarsely chopped onion
• 1  (8-ounce) package presliced mushrooms
• 2  garlic cloves, minced
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  reduced-fat sour cream
• 2  tablespoons  chopped fresh parsley

Preparation

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; saute 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.

Nutritional Information

Calories: 311 (25% from fat)

Fat: 8.6g (sat 3.9g,mono 1.9g,poly 1.2g)

Protein: 22.9g

Carbohydrate: 36.3g

Fiber: 3.4g

Cholesterol: 86mg

Iron: 2.6mg

Sodium: 619mg

Calcium: 56mg