Recipe for Chicken Cutlet Paprikash 
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Yield:
4 servings
Ingredients:
Amount Ingredient
12 oz skinless boneless chicken breasts, cut into cubes
2 tsp olive oil
1 cup sliced onions
2 tbl paprika (preferably Hungarian, mild or hot)
2 clv garlic, minced
1/2 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-sodium chicken broth
1/4 cup (2 fluid ounces) dry white wine
2 tbl white wine vinegar
1 tbl tomato puree
2 tsp all-purpose flour
1/2 cup nonfat sour cream
Instructions:
Instructions: Sprinkle chicken with salt and black pepper; set aside.

In large nonstick skillet, heat oil; add chicken.

Cook 3-4 minutes on each side, until golden brown and cooked through.

Remove chicken from skillet; keep warm. To same skillet, add onions and garlic; cook, stirring frequently, 4-5 minutes, until tender.

Stir in paprika and thyme; cook, stirring constantly, 1 minute longer.

Stir in broth; bring liquid to a boil.

Reduce heat to low; simmer 5 minutes, until liquid is reduced to half.

Stir in sour cream; simmer 1-2 minutes, until heated through.

To serve, spoon rice onto serving platter; top with chicken, then broth mixture.

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