I made this Monday night. It was very yummy! I adapted an old Cooking Light Recipe with what I had. I added over rice, but you could use pasta, mashed potatoes, or even polenta.
1 tablespoon canola oil
1 pound chicken cutlets cut in to pieces—— (I used thighs)
1 cup prechopped onion
1 cup thinly sliced red bell pepper—— (I used red, orange, and yellow)
1 1/2 teaspoons bottled minced garlic—-(I used fresh chopped garlic- 3 cloves)
1/4 cup of whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.
Judy Lockhart, Cooking Light