DILLED CHICKEN PAPRIKA
Yield: 4 servings
Vegetable cooking spray 2 ts Dillweed, fresh, chopped
1 tb Vegetable oil 1/4 ts Pepper
2 Whole chicken breasts (about 1 tb Cornstarch
-14-1/2 oz), 2 tb Cold water
Skinned, boned, and cut into 1 Crtn plain low-fat yogurt
-1-inch pieces -(8-oz)
1 c Mushrooms, fresh, sliced 2 c Hot cooked noodles (cooked
1/2 c Onion, chopped -without salt or fat)
1/2 c Chicken broth 1 tb Parsley, fresh, chopped
2 ts Paprika -(optional)
Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place
skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes,
stirring occasionally, until chicken is lightly browned. Remove chicken
from skillet; reserve drippings.
Add mushrooms and onion; saute until vegetables are tender. Return chicken
Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or
until chicken is tender.
Combine cornstarch and water; stir until smooth. Add to chicken, and cook
over medium heat, stirring constantly, until mixture comes to a boil. Cook
mixture 1 minute. Remove from heat, and stir in yogurt.
Serve immediately over noodles. Garnish with parsley, if desired.
Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat,
19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium,
and 563.2 milligrams potassium per serving.)
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