Chicken Paprikash
Title: Chicken Paprikash
Categories: Chicken, Low-cal
Yield: 6 servings
1 tb Sherry
1/4 ts Freshly ground black pepper
1/3 c Unsalted, fat-free chicken -stock
4 Four-ounce boneless,-skinless chicken breasts,-fat removed
1 md Onion, sliced
2 md Garlic cloves, finely -chopped
3/4 c Plain non-fat yogurt
1/4 c Reduced-fat sour cream
1/4 lb Fresh mushrooms, sliced
1 1/2 tb Sweet Hungarian paprika
1/4 ts Salt
1. Preheat oven to 375 degrees F.
2. ina small bowl, combine the sherry and chicken stock.
3. In a 10-inch non-stick fry pan, brown the onions, garlic, and mushrooms by
addint 1 Tablespoon of the combined liquid, stirring un
til the pan dries, then repeating with another Tablespoon of liquid. The pan
will be slightly dry. Season the vegetables with salt and pepper. Transfer the
vegetables to a plate and set the pan aside.
4. Pound the chicken breasts to 1/4-inch thickness.
5. Ina small bowl, combine the yogurt, sour cream, and paprika.
6. Reheat the 10-inch pan, adding 2 Tablespoons of the combined liquid. Lay the
chicken pieces in the pan and cook on medium-high heat for 2 minutes. Turn the
chicken over, add the remaining 2 Tablespoons of liquid to the pan, and cook
the chicken for a final 2 or 3 minutes. Reduce heat to low.
7. Stir 1 Tablespoon of the hot stock from the pan into the yogurt mixture,
then pour the yogurt over the chicken pieces, stirring to coat them well. Heat
for 1 minute. Stir in the onions and mushrooms, and cook for 1 more minute.