This dinner is great with some steamed beans on the side, and served over whole-grain spelt noodles!
360g/12oz boneless, skinless chicken thighs, cubed
45ml/3T paprika (smoked if you can get it)
15ml/1T olive oil
1/2 medium onion, sliced
3 cloves garlic, minced
250ml/1c sliced mushrooms
80ml/1/3 c white wine
125ml/1/2c vegetable broth or lowfat, low sodium chicken broth
125ml/1/2c fat-free sour cream
Toss chicken pieces with paprika. Brown in oil in large saute pan.
Add the onion, garlic and mushrooms and continue cooking until they are tender. Deglaze the pan with the wine.
Add the broth, cover, and simmer for a few minutes (or until noodles are cooked, adding a little more broth or some water if necessary).
When noodles are ready and chicken is cooked through, stir the cornstarch into the sour cream, and add to the pan. Stir over medium low heat until sauce is bubbly. Serve over noodles.