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CHICKEN PAPRIKASH

Category:    Chicken, Low-cal
Yield: 6 servings
 
      1 tb Sherry                            1/4 ts Freshly ground black pepper
    1/3 c  Unsalted, fat-free chicken          4    Four-ounce boneless,
           -stock                                   -skinless chicken breasts,
      1 md Onion, sliced                            -fat removed
      2 md Garlic cloves, finely             3/4 c  Plain non-fat yogurt
           -chopped                          1/4 c  Reduced-fat sour cream
    1/4 lb Fresh mushrooms, sliced         1 1/2 tb Sweet Hungarian paprika
    1/4 ts Salt                           
 
  1.  Preheat oven to 375 degrees F. 2. ina small bowl, combine the sherry
  and chicken stock. 3. In a 10-inch non-stick fry pan, brown the onions,
  garlic, and mushrooms by addint 1 Tablespoon of the combined liquid,
  stirring until the pan dries, then repeating with another Tablespoon of
  liquid.  The pan will be slightly dry.  Season the vegetables with salt and
  pepper.  Transfer the vegetables to a plate and set the pan aside. 4. Pound
  the chicken breasts to 1/4-inch thickness. 5. Ina small bowl, combine the
  yogurt, sour cream, and paprika. 6. Reheat the 10-inch pan, adding 2
  Tablespoons of the combined liquid. Lay the chicken pieces in the pan and
  cook on medium-high heat for 2 minutes. Turn the chicken over, add the
  remaining 2 Tablespoons of liquid to the pan, and cook the chicken for a
  final 2 or 3 minutes. Reduce heat to low. 7. Stir 1 Tablespoon of the hot
  stock from the pan into the yogurt mixture, then pour the yogurt over the
  chicken pieces, stirring to coat them well. Heat for 1 minute. Stir in the
  onions and mushrooms, and cook for 1 more minute.
 

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