broiled chicken paprika

Categories
Poultry
Low cal/fat
Yield
4 servings
MeasureIngredient
2 tablespoons Margarine, divided
2 tablespoons Lemon juice
1 tablespoon Sweet Hungarian paprika, divided
1 small Garlic clove, minced
Chicken (3 LB), skinned, cut into 12 pieces
½ cup Diced onion
¼ cup Diced green bell pepper
¼ cup Sliced mushrooms
1 tablespoon All-purpose flour
Pkt instant chicken broth and seasoning mix (dissolved
  In 1 cup hot water)
½ cup Tomato sauce
2 teaspoons Dry sherry

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.

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