CHICKEN TOPPED POTATOES

4 Baking Potatoes 4 Skinless Boneless, Chicken Thighs, cut into pieces 2 Tablespoons Flour 2 Teaspoons Paprika 1/4 Teaspoon Crushed Red Pepper 1 Tablespoon Butter

1/2 Cup Onion, chopped 1 (8 OZ) Package Sliced Mushrooms 2 Garlic Cloves, minced 1/2 Cup Fat Free Less Sodium Chicken Broth 1/4 Cup Fat Free Sour Cream 2 Tablespoons Parsley, chopped

Pierce potatoes with a fork; arrange on a paper towel in the Microwave. Microwave on high for 16 minutes. Let stand 5 minutes. Combine the next 4 ingredients in a zip lock bag. Seal and shake to coat. Melt butter in a non-stick pan. Add the chicken mixture and the next 3 ingredients and sauté 5 minutes. Add the broth and bring to a boil and cook for 6 minute or until chick is tender and sauce thickens. Remove from heat and stir I, sour cream. Split potatoes and fluff pulp. Divide the mixture evenly among the potatoes. Sprinkle with parsley and serve.

SERVINGS 4; CALORIES 311; FAT 8.6 g; PROTEIN 22.9 g; CARBS 36.3 g; FIBER 3.4 g; CHOL 86 mg; IRON 2.6 mg; SODIUM 619 mg; CALC 56 mg SERVING SIZE= 1 Potato, 1/2 Cup Chicken Mixture.

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Updated 03/19/02