MICROWAVE CHICKEN BREASTS PAPRIKASH

Serves 4

One way of avoiding having your eyes tear when the slicing the onion in this recipe is to do the cutting under running tap water. The vapors that hurt

your eyes won't have a chance to get into the air, but instead will just wash down the drain.

2 tablespoons vegetable oil

2 green peppers, thinly sliced

1 large onion, thinly sliced

1 can (8-ounces) tomato sauce

1 tablespoon sweet paprika

1/2 teaspoon dried marjoram

1/2 teaspoon salt or to taste

Ground pepper to taste

4 chicken breast halves

1 container (8-ounces) commercial sour cream

1 tablespoon flour

In a 12 x 8-inch microwave-safe utensil, combine oil, peppers and onion. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Stir in tomato sauce, paprika, marjoram, salt, and pepper. On top of tomato mixture, place breasts bone side up with meatier portions toward outside. Cover with wax paper; microwave at HIGH 5 minutes; reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn breasts over and stir mixture. Re-cover with wax paper and microwave remaining time. Let stand 5 minutes.

Stir sour cream and flour into tomato mixture. Cover; microwave at HIGH 1 minute. Stir and let stand 2 minutes. Pour over chicken breasts.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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