This is from a Cooking Light cookbook we got for our wedding, and the best thing about it is that you get to do the "waiter, there is too much pepper in my paprikash" line from When Harry Met Sally over and over and over again.
Also, Shannon: potatoes! They're really delicious with the sauce.
4 baking potatoes
4 skinless, boneless chicken thighs (we used some mysterious baggies of chicken from the freezer... also a good way to use up frozen stuff)
2 T AP flour
2 t paprika (I think it could have used a little more)
3/4 t salt
1/4 t red pepper
1 T butter
1/2 c coarsely chopped onion
1 8-oz package of pre-sliced mushrooms (I used baby bellas and am totally sold on them)
2 garlic cloves, minced
1/2 c chicken broth
1/4 c reduced-fat sour cream
2 T chopped fresh parsley
1. Bake potatoes however you like best.
2. Combine chicken, flour, paprika, salt, and red pepper in a large ziploc bag, and shake to coat.
3. Melt butter in a large skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth and bring to a boil. Cook 6 minutes or until chicken is done and sauce thickens, stirring frequently. (I had to cook it longer to get the sauce to reduce, but it eventually did become pretty thick -- probably about 10 or 12 minutes.)
4. Remove from heat. Stir in sour cream.
5. Split potatoes with a fork, fluff, divide up chicken, sprinkle parsley, and serve. (We also had roasted brussels sprouts with it, as the cookbook suggests.)