| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken;, (3-lb) skin and fat removed (only I'm using boneless breasts) |
|
|
Salt & freshly ground pepper |
| 1 |
tb |
Canola oil |
| 1 |
|
Onion thinly sliced |
| 3 |
|
Cloves garlic; minced |
| 2 |
tb |
Sweet Hungarian paprika |
| 1/2 |
c |
Defatted chicken stock |
| 1 1/2 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Season chicken lightly with salt & pepper. In a heavy, nonstick
skillet heat the oil over medium-high heat. Add the chicken and cook
4 to 5 minutes until the underside is golden. Turn the chicken and
cook the other side for the same time. Sprinkle the onions and garlic
around the chicken and cook 2 to 3 minutes, stirring until the onions
are softened. Sprinkle with paprika and cook, turning the chicken and
onion over, about one minute. Turn the heat to low, add chicken stock
and cover the pan. Simmer, turning the chicken occasionally for 20 to
25 minutes until the chicken is no longer pink inside. Transfer the
chicken to a serving platter and keep warm. In a measuring cup or
small bowl, stir together the yogurt and cornstarch. Add to the
skillet and cook stirring until the mixture is boiling and thickened.
Season with salt & pepper. Pour the sauce over the chicken and serve
hot. Garnish with chopped parsley. Serves 4.
341 calories; 41 g protein; 13 g fat; 15 g carbohydrate This is from
the Recipe Rescue Cookbook put out by Eating Well (I sure miss that
magazine!!)
Posted to EAT-LF Digest by Susannah Kolesar <donandsu@owt.com> on Oct
20, 1999, converted by MM_Buster v2.0l.
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