Broiled Chicken Paprika

Title: Broiled Chicken Paprika
Categories: Chicken, Low-cal
Yield: 4 servings

2 tb Margarine, divided
1/4 c Sliced mushrooms
2 tb Lemon juice
1 tb All-purpose flour
1 tb Sweet Hungarian paprika, 
1 Pkt instant chicken broth
1 sm Garlic clove, minced
1 Chicken (3 LB), skinned, cut into 12 pieces
1/2 c Tomato sauce
1/2 c Diced onion
2 ts Dry sherry
1/4 c Diced green bell pepper

In small saucepan melt 1 tablespoon margarine and transfer to large glass or stainless-steel bowl. Add lemon juice, 1 teaspoon paprika, and the garlic to melted margarine and stir to combine. Rinse chicken and pat dry with paper towels add to margarine mixture, turning to coat with marinade. Cover and refrigerate overnight.

Drain chicken, reserving marinade. Set chicken in broiler pan, skin-side down broil for 20 minutes, basting occasionally with half of the reserved marinade. Turn chicken over broil, basting with remaining marinade, until chicken is cooked through, 15 to 20 minutes longer. Transfer to serving platter and keep warm. Reserve any pan juices.

In 1-quart saucepan heat remaining tablespoon margarine until bubbly and hot add onion and saute until translucent. Add green pepper and mushroom cook, stirring occasionally, until tender. Sprinkle vegetables with flour and stir quickly to combine cook, stirring constantly, for 1 minute. Gradually stir in dissolved broth mix add tomato sauce, sherry, and remaining 2 teaspoons of paprika. Stir to combine and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens stir in reserved pan juices. Serve sauce with chicken and cooked noodles.

Makes 4 servings.