Dilled chicken paprika

Yield: 4 servings

Measure Ingredient
\N \N Vegetable cooking spray
1 tablespoon Vegetable oil
2 \N Whole chicken breasts (about 14-1/2 oz),
\N \N 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 \N Crtn plain low-fat yogurt (8-oz)
2 cups Hot cooked noodles (cooked without salt or fat)
1 tablespoon Parsley, fresh, chopped (optional)


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

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