Recipe by Susannah Kolesar
We are having our new pastor over for dinner tomorrow night and then going to a concert. I don't know if the pastor likes low fat food, but that's what he'll get here. Thought I would share the main course and dessert recipes with you. In addition we'll have rice pilaf and steamed asparagas. Want to come over and join us? CHICKEN PAPRIKASH
- salt & pepper, freshly ground
- 1 tablespoon canola oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1⁄2 cup chicken stock, defatted
- 1 1⁄2 cups plain nonfat yogurt
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, chopped
- 4 boneless skinless chicken breasts
Directions See How It's Made
- Season chicken lightly with salt and pepper.
- In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden.
- Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 min utes, stirring until the onions are softened.
- Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan.
- Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm.
- In a measuring cup or small bowl, stir together the yogurt and cornstarch.
- A dd to the skillet and cook stirring until the mixture is boiling and thickened.
- Season with salt & pepper.
- Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.