Yield: 4 servings
|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||Dillweed, fresh, chopped|
|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)|
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