4 baking potatoes (about 1 1/2 pounds)
4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
2 tablespoons all-purpose flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon butter
1/2 cup coarsely chopped green onion
1 (8-ounce) package presliced mushrooms
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
Preheat oven to 450.
Scrub potatoes vigorously. Rub skins with vegetable oil, and sprinkle generously with kosher salt. Bake potatoes for 60 minutes, or until done.
Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, green onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.
--Adapted from Cooking Light magazine