|Canola oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, thinly sliced|
|Red bell peppers||2 , thinly sliced|
|Garlic||3 Clove (15 gm), thinly sliced (Large Cloves)|
|Hungarian paprika||1⁄4 Cup (4 tbs) (Plus More For Sprinkling)|
|Caraway seeds||1 1⁄2 Teaspoon, ground|
|All purpose flour||3 Tablespoon|
|Chicken stock/Low sodium broth||6 Cup (96 tbs)|
|Freshly ground pepper||To Taste|
|Boneless, skinless, chicken breasts||2 Pound, cut into 1 inch pieces|
|Fat free sour cream||1⁄2 Cup (8 tbs)|
1. In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
2. Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber