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CHICKEN PAPRIKA
Unknown
3 chicken breasts, skinned and halved
1 pound fresh Mushrooms, cleaned and sliced
1 cup chopped onion
1 clove of garlic, minced
1 can (8 oz) tomato sauce
¼ cup water
1 chicken bouillon cube
4 ½ teaspoons paprika
1 teaspoon salt
1/8 teaspoon pepper
½ cup dairy sour cream
½ cup plain lowfat yogurt
2 to 2 ½ tablespoons cornstarch
Snipped parsley
Broil chicken about 8 minutes on each side or until browned. In a large skillet or Dutch oven combine Mushrooms, onion, garlic, tomato sauce, water, bouillon cube and spices. Heat and stir to break up bouillon cube. Add chicken. Cover. Simmer about 30 minutes or until chicken is tender.
Combine sour cream, yogurt and cornstarch. Remove chicken to serving dish. Keep warm. Stir sour cream mixture into sauce. Heat and stir over low heat just until sauce begins to simmer. Pour over chicken. Sprinkle with snipped parsley.
Makes 6 servings.