1 1/2 lbs boneless chicken tenders
3/4 tsp coarse salt, divided1/2 tsp freshly ground pepper
2 tblsp olive oil
1 chopped red bell pepper
1 chopped green bell pepper
16 oz pkg mushrooms
Pinch of sugar
2 tblsp tomato paste
2 tblsp sweet paprika
1 tsp crushed red pepper
1 tsp dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tblsp all-purpose flour
Dried parsley for garnish
Season chicken with 1/2 teaspoon salt & pepper. Heat oil in a large heavy pan or Dutch oven over medium heat. Add bell peppers, mushrooms & sprinkle with sugar. Cook, stirring frequently, until the veggies are soft & light brown. Stir in tomato paste, paprika & crushed red pepper. Add the chicken & stir it gently into the veggie mixture. Sprinkle with marjoram & add broth. Cover the pot with a tight-fitting lid or foil & simmer over medium-low heat until the chicken is very tender, about 20 minutes.
At the 15 min mark, just before the chicken is done, whisk sour cream, flour & the remaining 1/4 teaspoon salt in a small bowl until smooth. Stir the sour cream mixture into the sauce; return to a simmer & cook, stirring, until the sauce coats the spoon. This will make the 20 minutes cooking time for the chicken. Serve garnished with parsley, dill and/or chives, if desired.
{ Food for Thought }
The original recipe called for 3 1/2 lbs of bone in chicken pieces, Canola oil instead of olive oil, the addition of butter & 4 cups of onions. I love onions but they bother some people in the family so I took them out altogether & have been since. I also upped the bell peppers & added mushrooms. A little thought: recipes call for diced veggies often but in dishes like this I love to actually see the veggies so I just do a rough chop. It looks pretty & it saves on time!!!!!!
