2 tablespoons Pure Wesson® Canola Oil
1 pound boneless skinless chicken breast halves, each cut into 3 pieces
1 tablespoon paprika
1/2 cup chopped onion
1-1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup sour cream
|% Daily Value|
|Total Fat||22 g||33%|
|Saturated Fat||8 g||40%|
|Dietary Fiber||2 g||10%|
|Vitamin C||11 mg||18%|
|Vitamin A||1432 iu||28%|
Heat oil in large skillet over medium-high heat. Add chicken; sprinkle evenly with paprika. Cook 3 to 5 minutes or until lightly browned. Add onion; cook about 5 minutes or until crisp-tender, stirring frequently. Sprinkle with flour, salt and pepper. Stir in undrained tomatoes. Bring to a boil over high heat, stirring constantly.
Reduce heat to low. Simmer partially covered with lid 10 minutes or until chicken is tender. Remove skillet from heat; stir in sour cream.
Serve with hot cooked dumplings, mashed potatoes or rice, if desired.
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