Low Fat Dilly Chicken

"A different and low-fat way to serve chicken. Good flavor."
 
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Ready In:
2hrs
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Arrange chicken pieces in 3 quart casserole.
  • Mix flour, bouillon powder, dill weed, first amount of paprika and pepper in saucepan.
  • Stir in about 1/2 of the milk until smooth.
  • Stir in remaining milk and yogurt.
  • Heat and stir until it boils and thickens.
  • Pour over chicken.
  • Sprinkle with paprika.
  • Cook, uncovered, in 350 degree oven for about 1 1/2 hours until tender.

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Reviews

  1. This was so easy, and so good. The creamy gravy was positively addictive! I wouldn't change a thing.
     
  2. We had this for supper tonight and couldn't be more pleased with the results. I did add some margarine when making the sauce, as we weren't too concerned about the recipe being low fat. I served the sauce over baked potatoes. It made enough sauce that it could have been served with pasta. Thanks for a great supper!
     
  3. Very good. Doesn't taste low fat at all. I didn't have any skim milk or yogurt, so I used buttermilk and water. It was still good, so I bet it will be awesome when done as the recipe states. I actually cooked in advance and froze over rice and it reheated well. Thanks!
     
  4. AMAZING!!! Everyone absolutely LOVED IT! I was told by my son that this one "stays on the menu!" My only suggestion is to double the gravy. We enjoyed it with Angel Hair pasta. I am going to try this in the crockpot next week. I will let you know how it comes out.
     
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RECIPE SUBMITTED BY

I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net
 
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