Dilled chicken paprika

4 servings

Ingredients

QuantityIngredient
Vegetable cooking spray
1tablespoonVegetable oil
2Whole chicken breasts (about 14-1/2 oz),
Skinned, boned, and cut into 1-inch pieces
1cupMushrooms, fresh, sliced
½cupOnion, chopped
½cupChicken broth
2teaspoonsPaprika
2teaspoonsDillweed, fresh, chopped
¼teaspoonPepper
1tablespoonCornstarch
2tablespoonsCold water
1Crtn plain low-fat yogurt (8-oz)
2cupsHot cooked noodles (cooked without salt or fat)
1tablespoonParsley, fresh, chopped (optional)

Directions

*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