Chicken Celeste!

YardTime's Note:

This is a yummy recipe and is low-fat to boot! I like to serve it over rice. The recipe calls for a few skinless chicken breasts. I prefer to cut them into halves or even thirds before I begin. I hope you enjoy it!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 -6 chicken breasts , skinned
• 1⁄3; cup all-purpose flour
• 1 teaspoon salt
• 1⁄8; teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons oil
• 1 medium onion , chopped
• ½ cup dry sherry
• ¼ cup water
• ¼ cup mayonnaise
• ½ cup nonfat yogurt
• 2 tablespoons parsley , minced

Directions:

1. Place the flour, salt, pepper, and paprika in a 1 gallon ziploc bag. Add the skinless chicken breasts (cut in smaller pieces if you prefer), close the bag securely and shake well until the chicken breasts are well dusted.
2. Heat up the oil in a skillet and then brown the chicken breasts on both sides.
3. Add the onion, sherry, and water and let it simmer, covered, for about an hour or until tender.
4. Remove the chicken and add the mayonnaise and yogurt to the liquid in the skillet and stir until smooth. Add the parsley and any additional seasonings you prefer.
5. Pour over chicken and enjoy!

Reviews

[Sydney Mike]

I do use large chicken breasts (7 to 8 ounces each) in my cooking, so willingly cut them into quarters before using them here, & it made enough for several meals, even after sharing some with a house-bound neighbor couple! Very nice tasting & so full of flavor, too! Thanks for a keeper of a recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]