The beautiful fall leaves inspired me to cook this creamy, autumn colored dish. I think you will love it. What dish do you make that looks like fall? Serves: 2 (similar) Hands-on time: 40 minutes Total time: 50 minutes
4 tsp spicy paprika
1/2 tsp fine sea salt
1 tbsp olive oil
2 6-oz boneless, skinless chicken breasts
1 yellow onion
8 mini red, yellow and orange bell peppers, thinly sliced
2 cloves garlic, minced
1/4 tsp ground cayenne pepper, optional
3/4 cup low-sodium chicken or vegetable broth
1/2 cup plain low-fat Greek yogurt
In a shallow bowl, combine flour, 1 tsp paprika and salt.
In a large skillet, heat oil on medium-high. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken smooth side down to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 2 to 3 minutes. Remove from skillet.
Keep skillet on medium-high heat and add onion and bell pepper. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, remaining 3 tsp paprika and cayenne, if desired. Add garlic for 1 minute before adding broth, scraping up browned bits from bottom of skillet. Return chicken and any juices to skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes.
Remove chicken from skillet and divide among serving plates. In a small bowl, whisk about 2 tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture. Bring to a gentle boil, stirring until thick and smooth. Spoon over top of chicken and top with dill.