Broiled Chicken Paprika Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine, divided
1/4 cup: Sliced mushrooms,
2 tbsp: Lemon juice,
1 tbsp: All-purpose flour,
1 tbsp: Sweet Hungarian paprika,
1: Pkt instant chicken broth,
-divided,
-and seasoning mix,
1 small: Garlic clove, minced
-, (dissolved
1: Chicken, (3 LB), skinned, cut
In 1 cup hot water),
-into 12 pieces,
1/2 cup: Tomato sauce,
1/2 cup: Diced onion,
2 tsp: Dry sherry,
1/4 cup: Diced green bell pepper,
Directions:
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp