Dilled chicken paprika Recipe

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Dilled chicken paprika

Artist:	_	Yield:	4
Categories:	Chicken, Poultry	Rating:	0
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Ingredients:

		Vegetable cooking spray
1	tbsp	Vegetable oil
2		Whole chicken breasts (about
		-14-?oz)
		Skinned, boned, and cut into
		-1-inch pieces
1	cup	Mushrooms, fresh, sliced
1/2	cup	Onion, chopped
1/2	cup	Chicken broth
2	tsp	Paprika
2	tsp	Dillweed, fresh, chopped
1/4	tsp	Pepper
1	tbsp	Cornstarch
2	tbsp	Cold water
1		Crtn plain low-fat yogurt
		-(8-oz)
2	cup	Hot cooked noodles (cooked
		-without salt or fat)
1	tbsp	Parsley, fresh, chopped
		-(optional)

Procedures:

1	directions: coat a large heavy skillet with cooking spray; add 1 tablespoon oil.
2	Place skillet over medium heat until hot; add chicken.
3	Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned.
4	Remove chicken from skillet; reserve drippings.
5	Add mushrooms and onion; saute until vegetables are tender.
6	Return chicken to skillet.
7	Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender.
8	Combine cornstarch and water; stir until smooth.
9	Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil.
10	Cook mixture 1 minute.
11	Remove from heat, and stir in yogurt.
12	Serve immediately over noodles.
13	Garnish with parsley, if desired.
14	Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat, 19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium, and 563.2 milligrams potassium per serving).