Yogurt chicken paprika
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped onions |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Paprika |
| 4 | Chicken breast halves | |
| 1 | Cube chicken bouillon | |
| 1 | tablespoon | Cornstarch |
| 8 | ounces | Nonfat plain yogurt |
Directions
Saut‚ onion in butter in large skillet. Blend in paprika. Add chicken and brown well.
Dissolve bouillon in 1 cup hot water and add to skillet. Cover and simmer 30 to 40 minutes until chicken is tender.
Dissolve cornstarch in 1 tablespoon cold water. Blend into yogurt. Stir yogurt mixture into skillet and serve.
Recipe for Thursday, 4/30/98
Notes: This week we are featuring complete dinner menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Dinner: 1 serving Yogurt Chicken Paprika ½ cup cooked egg noodles ½ cup steamed spinach 1 serving Old-Fashioned Banana Pudding Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on ⅚/98 Notes: 4 servings/Serving size: 1 breast plus ½ cup sauce Recipe by:
Posted to MC-Recipe Digest by Parb at PK <abprice@...> on May 9, 1998