“This is a lighter, reduced fat version of this favorite dish. So quick and easy to make. My family loves this, even my two little ones gobble it up! I got the main recipe from Epicurious.com and taylored it to my own needs, making it healthier, with less fat and fewer calories. So Yummy!”

Ingredients Nutrition


  1. Cut chicken crosswise into 1/2-inch-wide strips. Season chicken with 1 teaspoon paprika, salt and pepper.
  2. Spray butter-flavored cooking spray in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  3. Add more butter-flavored cooking pray to the same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds.
  4. Add tomato and stir until beginning to soften, about 1 minute.
  5. Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes.
  6. Mix in chicken and any collected juices. Reduce heat to low. Add the reduced-fat sour cream and stir just until heated through (do not boil).
  7. Season paprikás to taste with salt and pepper and serve.

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