Chicken Paprika

5 tsp. paprika
4 boneless chicken breasts, pounded to uniform thickness
Salt and Pepper to taste
2 TBSP. olive oil
1 tsp. onion powder
1/2 cup white wine
1/2 cup chicken broth
2 TBSP. cornstarch
1/2 cup half and half
1/2 cup fat free sour cream

Combine paprika and onion powder in a bowl. Sprinkle half the mixture over the chicken. Season with salt and pepper. Combine the cornstarch and the chicken broth, set aside

Heat the oil in a non-stick skillet over medium-high heat. Saute the chicken for 4 minutes per side, or until just cooked through. Remove chicken with a slotted spoon, leaving the drippings behind.

Reduce heat to medium, add the remaining paprika, wine, chicken broth and half and half. Simmer until slightly thickened. Add sour cream, mix until combined.

Return the chicken to the pan and heat through, stirring frequently. Serve immediately over warm spaetzle.

Chicken with Broccoli and Garlic Sauce

2 t. olive oil
1 lb. chicken breast -cut into 1 inch cubes-
1/2 t. dried thyme or 1 T. fresh thyme
1/2 t. salt
1/4 t. black pepper
6 cloves garlic -minced-
2 c. broccoli florets
1 1/2 c. chicken broth -divided-
1 1/2 T. corn starch

Heat oil in a large skillet over medium-high heat. Season chicken with thyme, salt, and pepper. Add garlic to skillet and cook one minute stirring often. Add chicken to skillet and cook until browned on all sides stirring often. Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of chicken broth, cover and simmer until chicken is cooked through (about 5 minutes). Disolve cornstarch in remaining 1/2 cup of broth. Add broth to skillet. Simmer uncovered until mixture thickens stirring constantly.

Server over rice.

Recipie from weight watchers.