|2 tablespoons||Margarine, divided|
|2 tablespoons||Lemon juice|
|1 tablespoon||Sweet Hungarian paprika, divided|
|1 small||Garlic clove, minced|
|1||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|
|1||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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