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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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