Chicken Paprikash-Topped Baked Potatoes - cooking recipe

Ingredients

4 baking potatoes (about 1 1/2 pounds)
4 boneless skinless chicken thighs (about 12 ounces)
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 onion
1 (8 ounce) package presliced mushrooms
2 garlic cloves, minced
1/2 cup reduced-sodium fat-free chicken broth
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
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, 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.