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Ingredients

• 1 pound  boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
• 1/4 teaspoon  kosher salt
• 1/4 teaspoon  freshly ground pepper
• 1 tablespoon  canola oil
• 2 large  green bell peppers, thinly sliced
• 1 large  onion, halved and thinly sliced
• 2 teaspoons  hot or sweet paprika
• 1/2 cup  dry white wine
• 1 1/2 cups  canned crushed tomatoes
• 1/2 cup  reduced-sodium chicken broth
• 1 tablespoon  lemon juice
• 1/4 cup  reduced-fat sour cream
• 2 tablespoons  chopped fresh parsley

Description

Brilliant Red Paprika, The Main Seasoning In Hungarian Cooking, Gives This Light Version Of Chicken Paprikash Its Color. Vary The Heat By Using Hot, Sweet Or A Combination Of Paprikas. Serve Over Whole-wheat Egg Noodles With A Side Of Steamed Broccoli And

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