Chicken Paprikash

Brit found this recipe in the December issue of Food Network Magazine. I don't know why, but I was a little skeptical at first, but the more I looked at the ingredients, the better it looked. I'm really glad I got over my gut reaction, because this meal was sooooo good. The sauce is incredible and the chicken turned out really, really, really, really tender. Brit and I are definitely going to make this dish again.

Chicken Paprikash
(very minimally adapted from a Food Network Recipe)

Serves 4

1 package (8 oz) egg noodles
6 slices turkey bacon, diced
1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup flour
2-3 tbsp paprika
1/2 tsp dried marjoram
1.5 lbs chicken breasts, cubed
2 cups veggie broth
1/2 cup sour cream
2 tbsp parsley, chopped

Cook the egg noodles according to the package instructions. Drain and set aside.

In a large skillet, cook the diced bacon over medium heat. Since I used turkey bacon, I used a little olive oil to help it cook. After 2-3 minutes, add in the onion and bell pepper and saute 2-3 more minutes.

Meanwhile, combine the flour, paprika, marjoram, and 1 tsp of salt in a large bowl. Toss the cubed chicken until it's well coated.

Push the bacon and veggies to the side and increase the heat to high. Add a little olive oil to the space in the skillet and add in the chicken. Cook and turn until browned on the outside. Stir everything together and cook another 1-2 minutes.

Now, add the chicken broth and bring everything to a boil. Reduce to the heat to low or where needed to let it simmer. Cook another 10 minutes until the chicken is done. Once cooked through, increase the heat to high for 1-2 minutes. Again reduce the heat to low, stir in the sour cream, and cook another 1-2 minutes. Season to taste with salt and pepper and serve over the noodles.