|
|
CHICKEN PAPRIKA 1 chicken (2 1/2 lb.), cut up and trimmed of fat 1 c. water 1/4 lb. fresh mushrooms, sliced 1 onion, sliced 1 clove garlic, chopped 1/2 c. plain low-fat yogurt 1 Tbsp. instant-blend flour 1 Tbsp. paprika salt and pepper to taste Place chicken pieces, skin-side down, in cold large nonstick skillet. Add 2 tablespoons of water. Cook covered over moderate heat until water has evaporated and chicken begins to brown in its own fat. Continue to cook. Turn pieces to brown evenly. Remove chicken. Pour off fat. Blot chicken and return to skillet, skin side up. Add remaining water, the mushrooms, onion, garlic, salt and pepper. Simmer, covered, 35 to 40 minutes or until chicken is tender. Remove chicken to serving dish. Skim fat from juices and discard. Mix together yogurt, flour and paprika. Stir into skillet. Cook and stir over low heat until thick. Pour over chicken. Makes 4 serv- ings, 276 calories. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |