PAPRIKA CHICKEN & BLACK-EYED PEAS
Photo source: wholefoodsmarket.com
4skinless, boneless chicken breasts
1 1/2 Tbsppaprika, divided
2 tspfine sea salt, divided
1 1/2 Tbspunsalted butter, divided
1 mediumyellow onion, roughly chopped
3/4 clow fat chicken broth
1 can(s)(14.5 oz.) diced tomatoes
1 pkg(16 oz.) frozen black-eyed peas, prepared according to package instructions
1/3 cplain greek yogurt
How to Make PAPRIKA CHICKEN & BLACK-EYED PEAS
- Season chicken all over with 1 Tbsp. paprika and 1 tsp. salt. Melt 1/2 Tbsp. butter in a large skillet over medium-high heat, add chicken breasts and cook, turning once, until golden brown, 10 to 12 minutes; transfer to a plate.
- Add onion and remaining 1/2 Tbsp. paprika to skillet, reduce heat to medium and cook until just tender, about 5 minutes. Whisk in broth scraping up any browned bits, increase heat to medium-high and boil until reduced by half, 3 to 4 minutes. Whisk in tomatoes and 1/2 tsp. salt.
- Return chicken and its juices to skillet. Bring to a boil, cover, reduce heat to medium-low and simmer until cooked through, about 35 minutes. Meanwhile, smash peas with remaining 1 Tbsp. butter and 1/2 tsp. salt in a medium pot and heat over medium heat until hot throughout.
- Transfer peas to serving plate; remove chicken from sauce and arrange over peas. Whisk yogurt into sauce and simmer gently, uncovered, 5 minutes more. Spoon sauce over chicken and serve.