Hungarian Chicken

Frylight
Chicken Breasts cut into strips
1 large onion sliced
1 red & 1 green pepper sliced
2 tablespoons plain flour (2syns)
2 teaspoons paprika & extra to garnish
225ml Chicken Stock
2-3 tablespoons Tomato Puree
Salt & Pepper
150ml Fat Free Sour Cream
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1, Heat the spray light in a large lidded pan and add the chicken. Cook over a medium heat until lightly browned, then remove from the pan. Add the Onion & Peppers to the pan and cook gently until soft.
2, Return the chicken to the pan, then stir in the flour and paprika. Add the stock and tomato paste and bring to the boil, stirring. Reduce the heat, cover and simmer gently for 15 to 20 minutes until the chicken is tender.
3, Season with salt & pepper and serve topped with soured cream and a dusting of paprika.