1. Place the flour and paprika in a small plastic bag and season well. Add
the chicken pieces to the bag and shake to coat.
2. Spray a large frying pan with a fine coating of spray oil or heat the
butter, and gently fry the chicken until golden. Transfer to a bowl with a
slotted spoon and cover to keep warm.
3. Heat 300ml of the stock in the pan, add the onions and garlic and simmer
for 10 minutes. Add the mushrooms, sherry, and chicken to the pan along
with the remaining stock and a little seasoning to taste. Cook for 5
minutes, stirring until all the ingredients are heated through and the
sauce has thickened up. Remove from the heat and stir in the cream.
Sprinkle with chives and serve with noodles or rice.
NOTES : 78% less fat Preparation: 20 minutes Cooking: 20 minutes Cals per
portion: 268 Fat per portion: 10g
Recipe by: Essentials magazine, June 1997, Cook the Low-Fat Way Posted to
MC-Recipe Digest V1 #655 by Kerry Erwin <kerry@north.org> on Jul 04, 1997
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