This recipe is a take on a traditional hungarian family recipe with a twist.
|4||maple leaf prime boneless skinless chicken breast|
|4||slices of schneiders naturally smoked bacon|
|1/2||large red pepper|
|1/2||large yellow pepper|
|1 tbsp||canola oil|
|1 1/2 cups||sodium reduced chicken stock|
|1/4 cup||sour 5% light sour cream|
Heat oil in a large skillet over medium to high heat. Brown chicken on both sides and remove from heat. Keep warm.
Add bacon to same skillet and cook on low to medium heat and cook until almost crisp. Using a slotted spoon remove bacon and set aside to keep warm.
Add peppers, and onions to pan on high heat and cook until they are lightly carmelized.
Sprinkle paprika over pepper and onions and stir, cooking for about 1 to 2 mins.
Deglaze with chicken broth. Return chicken to the pan. Bring to a boil, reduce hear cover and simmer for 20 minutes.
Stir in sour cream and return bacon to the pan.
Season with salt and pepper.
Serve or pasta or rice.
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