Broiled chicken paprika
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
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.