| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces; skinned |
| 2 |
ts |
Margarine |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 5 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne |
| 1/2 |
c |
Chicken bouillon |
| 1 |
c |
Yogurt, skim milk |
| 1/4 |
c |
Skim milk |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
Melt 1 teaspoon margarine in large saucepan and brown the chicken. Remove
from pan and drain on paper towels on a platter. Melt the remaining
margarine in the pan and saut. the onion and garlic, covering the
saucepan, until the onions are clear. Place the chicken back in the pan,
sprinkle with paprika and cayenne, and pour the bouillon in. Simmer,
covered, until the chicken is tender. Again, remove the chicken from the
pan, and remove the pan from the heat. Let the bouillon cool for several
minutes. Cooling is essential to prevent the dairy products from curdling.
When the bouillon is lukewarm, stir in the yogurt and the milk until
smooth. Replace the skillet over low heat, add salt and pepper to taste,
and put the chicken back in. Reheat until hot, but do not let the sauce
boil! The chicken contains approximately 300 calories for a 6-oz serving.
Add 10 calories for each tablespoon of sauce. Serves 6 - 8.
Posted to Digest eat-lf.v096.n154
Date: Mon, 16 Sep 1996 12:44:21 -0400
From: Naralon Thorn <naralon@sympatico.ca>
A Message from our Provider:
“Jesus: add a whole new dimension to your life”