Chicken Paprikash
http://www.eatingwell.com/recipes/chicken_paprikash.html
From EatingWell: October 1998, The EatingWell Diabetes Cookbook (2005)When you are craving a creamy chicken dish, try this streamlined version of a Hungarian classic. Instead of egg noodles, serve it over Steamed Vegetable Ribbons.
4 servings, about 1 1/4 cups each | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil, divided
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 2 teaspoons paprika, preferably Hungarian
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 large red bell pepper, cut into thin strips
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh dill
Preparation
- Pat chicken strips dry. Season with salt and pepper.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.
- Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.
Nutrition
Per serving : 234 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 71 mg Cholesterol; 14 g Carbohydrates; 30 g Protein; 3 g Fiber; 263 mg Sodium; 523 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 4 very lean meat