Paprika Chicken

From a cookbook. Paulette Mitchell. Have not tried this one yet.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 3⁄4 cup chicken broth
• 2  tablespoons tomato paste
• 2  teaspoons sweet Hungarian paprika, to taste
• 1  tablespoon  minced fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fresh ground pepper
• 1⁄3 cup plain yogurt
• 2  teaspoons all-purpose flour
• 1  tablespoon olive oil
• 3  cups  sliced mushrooms (about 8 ounces)
• 1⁄2 cup  finely chopped onion
• 4  cloves garlic, minced
• 1  lb boneless skinless chicken breast half, cut into 1 inch squares

• Garnish

• 1  dash paprika
•  minced fresh flat-leaf parsley

Directions

1. Stir together the chicken broth, tomato paste, paprika, thyme, and pepper in a measuring cup.
2. Set aside.
3. In a separate measuring cup or small bowl, stir together the yogurt and flour; Set aside.
4. Heat the oil in a large nonstick skillet over medium-high heat; Add the mushrooms, onion, and garlic; cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened but not browned.
5. Add the chicken to the pan, stirring for about 2 minutes, or until it is no longer pink on the outside.
6. Stir in the chicken broth mixture.
7. Reduce the heat to medium; cover and cook for about 5 minutes, or until the sauce is bubbly and the chicken is cooked through.
8. Reduce the heat to low; add the yogurt mixture, stirring constantly until slightly thickened (Do not allow the mixture to come to a boil).
9. To assemble the servings, spoon a bed of noodles or rice onto 4 plates.
10. Top each with the chicken mixture.