BROILED CHICKEN PAPRIKA
Category: Chicken, Low-cal
Yield: 4 servings
2 tb Margarine, divided 1/4 c Sliced mushrooms
2 tb Lemon juice 1 tb All-purpose flour
1 tb Sweet Hungarian paprika, 1 Pkt instant chicken broth
-divided -and seasoning mix
1 sm Garlic clove, minced -(dissolved
1 Chicken (3 LB), skinned, cut In 1 cup hot water)
-into 12 pieces 1/2 c Tomato sauce
1/2 c Diced onion 2 ts Dry sherry
1/4 c Diced green bell pepper
In small saucepan melt 1 tablespoon margarine and transfer to large glass
or stainless-steel bowl. Add lemon juice, 1 teaspoon paprika, and the
garlic to melted margarine and stir to combine. Rinse chicken and pat dry
with paper towels; add to margarine mixture, turning to coat with marinade.
Cover and refrigerate overnight.
Drain chicken, reserving marinade. Set chicken in broiler pan, skin-side
down; broil for 20 minutes, basting occasionally with half of the reserved
marinade. Turn chicken over; broil, basting with remaining marinade, until
chicken is cooked through, 15 to 20 minutes longer. Transfer to serving
platter and keep warm. Reserve any pan juices.
In 1-quart saucepan heat remaining tablespoon margarine until bubbly and
hot; add onion and saute until translucent. Add green pepper and mushroom;
cook, stirring occasionally, until tender. Sprinkle vegetables with flour
and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in dissolved broth mix; add tomato sauce, sherry, and
remaining 2 teaspoons of paprika. Stir to combine and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, until sauce thickens;
stir in reserved pan juices. Serve sauce with chicken and cooked noodles.
Makes 4 servings.
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