Chicken Paprikash

Chicken Paprikash
Adapted from this recipe.

Ingredients:

• 1 pound chicken tenders or boneless, skinless breasts
• Tastefully Simple Seasoned Salt
• olive oil
• 1 large yellow onion, thinly sliced
• a couple tablespoons sweet paprika
• freshly-ground black pepper, to taste
• 1/2 cup chicken broth
• a couple large dollops of fat-free plain yogurt

Directions:

• Season chicken tenders with TSSS.
• Heat a couple tablespoons olive oil in a large sauté pan.  Cook chicken tenders for a couple minutes on each side to develop a nice brown sear.  Remove to a plate and set aside.
• Add sliced onions to the pan and cook them on medium heat until soft and translucent, about 5 minutes. Make sure to scrape up all the yummy browned chicken bits from the bottom of the pan.
• Add paprika and black pepper.  Stir.
• Add the chicken broth and stir to combine, scraping up any more brown bits from the bottom of the pan.
• Return the chicken tenders to the pan and nestle them on top of the sautéed onions.
• Reduce heat and simmer, covered, for 15 minutes.  Turn the chicken once while simmering to make sure it's well-coated.
• Remove chicken to a plate and set aside.
• Add yogurt to the sauce and stir to combine.  Add more TSSS and pepper to taste.  Return the chicken to the pan and toss to coat.
• Serve immediately.

I used fat-free plain regular yogurt this time, and it was good, but I think next time I will try fat-free plain Greek yogurt to make it a little thicker.  YUM.