SERVES 4
Difficulty: medium
Prep: 20 minutes; Cook: 40 minutes

Delicious with artichoke hearts, peas or a green salad. Serve with pasta, potatoes or spaetzle. You can prepare dish ahead of time, adding sour cream mixture before serving.

• 1 1/2 - 2 lbs skinless boneless chicken thighs or pieces rinsed and dried off
• 3 TBS vegetable oil
• 1 medium onion finely chopped
• 8-10 leaves fresh sage (optional)
• 1 cup chicken broth
• 1 cup low fat sour cream
• 3 or more TBS sweet Hungarian Paprika
• Salt
• Pepper

 Large, heavy, stew pot, casserole or non-stick skillet with cover.

RINSE off chicken , remove and discard skin and excess fat.

HEAT 1 TBS oil.

ADD onion and sautee till translucent adding sage leaves late, remove and set aside.

ADD remaining oil and heat over medium heat.

ADD chicken pieces and sauté, turning occasionally, until light gold.

ADD paprika, salt and a few turns of the pepper mill.

STIR well.

ADD broth.

BRING to a simmer. Reduce heat to medium low.

SIMMER, covered, for 15-20 minutes till chicken is tender.

REMOVE chicken from pot.

STIR in sour cream and heat through for 2 -3 minutes.

RETURN chicken to pot, mix well and serve.

SERVE with pasta (noodles, penne, etc.), or mashed potatoes or spaetzle.

EXCELLENT with grilled artichoke hearts.

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