Pierogies® and Chicken Paprikash
Ingredients:
1 package (16.9 ounces) Pierogies (any flavor)
4 boneless, skinless chicken breast fillets (about 5 ounces each)
1 tablespoon salt
4 teaspoons olive oil, divided
2 medium onions, thinly sliced (about 2 cups)
1 teaspoon minced garlic
1/8 teaspoon ground red pepper
2 tablespoons paprika
4 teaspoons flour
8 ounces fat-free sour cream
Instructions:
Sprinkle chickem with salt. In a large non-stick skillet heat 1 teaspoon olive oil. Add chicken; cook until browned on both sides, about 5 minutes; remove. To skillet, add remaining 3 teaspoons oil and the onions. Cook and stir until onions are golden, about 10 minutes; add garlic and red pepper; cook until fragrant, about 20 seconds. In a cup combine paprika and flour; stir into skillet; cook and stir 1 minute. Stir in 1 cup water; return chicken to pan. Cover and simmer, cooking through, about 8 minutes. Meanwhile, boil Pierogies according to package directions; drain. On a platter, combine pierogies and chicken. Stir sour cream into skillet; simmer until hot, about 2 minutes. Pour over Pierogies and chicken.