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Dilled chicken paprika
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Vegetable cooking spray | | 1
| tbsp | Vegetable oil | | 2
| | Whole chicken breasts (about | | | -14-?oz) | | | Skinned, boned, and cut into | | | -1-inch pieces | | 1
| cup | Mushrooms, fresh, sliced | | 1/2
| cup | Onion, chopped | | 1/2
| cup | Chicken broth | | 2
| tsp | Paprika | | 2
| tsp | Dillweed, fresh, chopped | | 1/4
| tsp | Pepper | | 1
| tbsp | Cornstarch | | 2
| tbsp | Cold water | | 1
| | Crtn plain low-fat yogurt | | | -(8-oz) | | 2
| cup | Hot cooked noodles (cooked | | | -without salt or fat) | | 1
| tbsp | Parsley, fresh, chopped | | | -(optional) |
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Procedures:
| 1 | *directions:* coat a large heavy skillet with cooking spray; add 1 tablespoon oil. | | 2 | Place skillet over medium heat until hot; add chicken. | | 3 | Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned. | | 4 | Remove chicken from skillet; reserve drippings. | | 5 | Add mushrooms and onion; saute until vegetables are tender. | | 6 | Return chicken to skillet. | | 7 | Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender. | | 8 | Combine cornstarch and water; stir until smooth. | | 9 | Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. | | 10 | Cook mixture 1 minute. | | 11 | Remove from heat, and stir in yogurt. | | 12 | Serve immediately over noodles. | | 13 | Garnish with parsley, if desired. | | 14 | 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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