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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We are having our new pastor over for dinner tomorrow night and then going to a concert. I don't know if the pastor likes low fat food, but that's what he'll get here. Thought I would share the main course and dessert recipes with you. In addition we'll have rice pilaf and steamed asparagas. Want to come over and join us? CHICKEN PAPRIKASH Ingredients:
salt & pepper, freshly ground |
1 tablespoon canola oil |
1 onion, thinly sliced |
3 cloves garlic, minced |
2 tablespoons sweet hungarian paprika |
1/2 cup chicken stock, defatted |
1 1/2 cups plain nonfat yogurt |
1 tablespoon cornstarch |
2 tablespoons fresh parsley, chopped |
4 boneless skinless chicken breasts |
Directions:
1. Season chicken lightly with salt and pepper.
2. In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden.
3. Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 min utes, stirring until the onions are softened.
4. Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan.
5. Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm.
6. In a measuring cup or small bowl, stir together the yogurt and cornstarch.
7. A dd to the skillet and cook stirring until the mixture is boiling and thickened.
8. Season with salt & pepper.
9. Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.
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