The chef at work made this chicken for lunch one day and it was really good. So the next week, I made it at home for dinner and it turned out just as good, maybe even better.
1 lb chicken breasts or tenderloins
1 whole red pepper, diced
1 whole white onion, diced
Olive oil
Salt and pepper
1 tablespoon paprika
1 can (14.5 oz) diced tomatoes
½ cup sour cream
Heat your skillet and give it a swirl of olive oil or coat it with cooking spray. Add the chicken and season it lightly with salt and pepper. When the chicken is cooked about halfway through, add in the red pepper, onion and paprika.
Cook, stirring occasionally, for about five minutes or just until the onions start to turn translucent. Add the can of diced tomatoes.
Let everything simmer together for another five minutes, making sure the chicken has cooked through. Remove your skillet from the heat and gently stir in the sour cream.
Serve over a bed of egg noodles or rice. For our dinner, we served it with a side of sautéed zucchini, mushrooms and onions.
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