Dilled Chicken Paprika

Submitted by JenSmith

"This is a delicious and nutricious dish to serve that is low in sodium and calories. From Southern Living, February 1986."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• vegetable oil cooking spray
• 14.79 ml vegetable oil
• 2 whole boneless skinless chicken breasts, cut into 1-inch pieces (about 14.5 oz)
• 236.59 ml sliced fresh mushrooms
• 118.29 ml chopped onion
• 118.29 ml chicken broth
• 9.85 ml paprika
• 9.85 ml chopped fresh dill weed (or 1 tsp dried)
• 1.23 ml pepper
• 14.79 ml cornstarch
• 29.58 ml cold water
• 226.79 g carton plain low-fat yogurt
• 473.18 ml hot cooked noodles (no salt or fat added during cooking)
• 14.79 ml chopped fresh parsley (optional)

directions

1. Coat a large heavy skillet with cooking spray; add 1 TB oil. Place skillet over medium heat until hot; add chicken. Heat for 3-5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings.
2. Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet.
3. Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender.
4. Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat and stir in yogurt.
5. Serve immediately over noodles. Garnish with parsley, if desired.