Chicken paprikash Recipe

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Chicken paprikash

Artist:	_	Yield:	6
Categories:	Chicken, Low-calorie, Poultry	Rating:	0
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Ingredients:

1	tbsp	Sherry
1/3	cup	Unsalted, fat-free chicken
		-stock
1	med	Onion, sliced
2	med	Garlic cloves, finely
		-chopped
1/4	lbs	Fresh mushrooms, sliced
1/4	tsp	Salt
1/4	tsp	Freshly ground black pepper
4		Four-ounce boneless
		-skinless chicken breasts
		-fat removed
3/4	cup	Plain non-fat yogurt
1/4	cup	Reduced-fat sour cream
1 1/2	tbsp	Sweet Hungarian paprika

Procedures:

1	Preheat oven to 375 °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 until the pan dries, then repeating with another tablespoon of liquid.
4	The pan will be slightly dry.
5	Season the vegetables with salt and pepper.
6	Transfer the vegetables to a plate and set the pan aside.
7	Pound the chicken breasts to ?inch thickness.
8	Ina small bowl, combine the yogurt, sour cream, and paprika.
9	Reheat the 10-inch pan, adding 2 tablespoons of the combined liquid.
10	Lay the chicken pieces in the pan and cook on medium-high heat for 2 minutes.
11	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.
12	Reduce heat to low.
13	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.
14	Heat for 1 minute.
15	Stir in the onions and mushrooms, and cook for 1 more minute