Boneless Paprika Chicken
|Skinless boneless chicken thighs||1 Pound, cut in half (6 Pieces)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Cold water||2 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Hot cooked noodles||3 Cup (48 tbs)|
1. Mix chicken, onion, garlic, paprika, basil, salt and red pepper in 2-quart casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring after 4 minutes, until juices run clear.
2. Stir in tomato sauce. Mix cornstarch and cold water; stir gradually into tomato mixture. Cover tightly and microwave 5 to 7 minutes, stirring every 2 minutes, until mixture is slightly thickened and hot. Stir in sour cream. Serve with noodles.