Dilled Chicken Paprika Recipe

Dilled Chicken Paprika Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
Vegetable cooking spray,
2 tsp: Dillweed, fresh, chopped
1 tbsp: Vegetable oil,
1/4 tsp: Pepper,
2: Whole chicken breasts, (about
1 tbsp: Cornstarch,
-14 -1/2: oz),
2 tbsp: Cold water,
Skinned, boned, and cut into
1: Crtn plain low-fat yogurt,
-1: -inch pieces,
-, 8-oz
1 cup: Mushrooms, fresh, sliced
2 cup: Hot cooked noodles, (cooked
1/2 cup: Onion, chopped
-without salt or fat),
1/2 cup: Chicken broth,
1 tbsp: Parsley, fresh, chopped
2 tsp: Paprika,
-, optional

Directions:

*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.)

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93


Source from luhu.jp