Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil, divided
• 2 medium onions, sliced
• 2 cloves garlic, minced
• 2 teaspoons paprika, preferably Hungarian
• 2 tablespoon all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1 large red bell pepper, cut into thin strips
• 3 tablespoon reduced-fat sour cream
• 2 tablespoon chopped fresh dill

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Cooking Directions

Step 1

Pat chicken strips dry. Season with salt and pepper.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.

Step 3

Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.

Step 4

Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.