Yield: 4 servings
| Measure | Ingredient |
|---|---|
| Vegetable cooking spray | |
| 1 tablespoon | Vegetable oil |
| 2 | Whole chicken breasts (about 14-1/2 oz), |
| Skinned, boned, and cut into 1-inch pieces | |
| 1 cup | Mushrooms, fresh, sliced |
| ½ cup | Onion, chopped |
| ½ cup | Chicken broth |
| 2 teaspoons | Paprika |
| 2 teaspoons | Dillweed, fresh, chopped |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Cold water |
| 1 | Crtn plain low-fat yogurt (8-oz) |
| 2 cups | Hot cooked noodles (cooked without salt or fat) |
| 1 tablespoon | Parsley, fresh, chopped (optional) |
*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, 38⅒ grams protein, 9⅖ grams fat, 19⅗ grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium, and 563⅕ milligrams potassium per serving.) Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
Shared by: June Hoffman, 7/93