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DILLED CHICKEN PAPRIKA

Category:    Chicken
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)
 
  *Directions:*
  
  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
  to skillet.
  
  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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