 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This is a yummy recipe and is low-fat to boot! I like to serve it over rice. The recipe calls for a few skinless chicken breasts. I prefer to cut them into halves or even thirds before I begin. I hope you enjoy it! Ingredients:
4 -6 chicken breasts, skinned |
1/3 cup all-purpose flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon paprika |
2 tablespoons oil |
1 medium onion, chopped |
1/2 cup dry sherry |
1/4 cup water |
1/4 cup mayonnaise |
1/2 cup nonfat yogurt |
2 tablespoons parsley, minced |
Directions:
1. Place the flour, salt, pepper, and paprika in a 1 gallon ziploc bag. Add the skinless chicken breasts (cut in smaller pieces if you prefer), close the bag securely and shake well until the chicken breasts are well dusted.
2. Heat up the oil in a skillet and then brown the chicken breasts on both sides.
3. Add the onion, sherry, and water and let it simmer, covered, for about an hour or until tender.
4. Remove the chicken and add the mayonnaise and yogurt to the liquid in the skillet and stir until smooth. Add the parsley and any additional seasonings you prefer.
5. Pour over chicken and enjoy!
|
|