Chicken Paprikash
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
skinless, boneless chicken breast |
|
2 |
tablespoons |
unsalted butter |
|
1 |
medium |
sweet onion -- sliced thin |
|
2 |
tablespoons |
paprika -- sweet Hungarian |
|
3/4 |
cup |
low sodium chicken broth |
|
1/4 |
cup |
white wine |
|
8 |
ounces |
low-fat sour cream |
|
2 |
tablespoons |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
| Sprinkle chicken on both sides with salt and pepper. Add butter to large skillet or Dutch oven over medium-high. Brown chicken on both sides and remove from pan. Add onions to pan and cook until onions softened and start to brown. Add paprika and cook for 30 seconds. Return chicken to pan and add chicken broth and wine. Heat to boiling. Reduce heat and cover and cook for 40 minutes or until chicken is cooked through and no pink remains. Remove chicken and onions from pan. Strain out fat and measure 1 1/2 cups adding water if necessary. Return liquid to pan. Off heat stir flour into sour cream and stir into liquid until smooth. Return sauce to pan and heat stirring constantly until sauce thickens. Serve sauce over chicken and onions. Notes: You can use a whole chicken cut up. I usually use skinless and boneless because I need to keep fat, salt, and carbohydrates down since I am cooking for a diabetic. Serving Ideas: You can serve over noodles Makes 6 servings. |
| Per Serving: 324 Calories; 8g Fat (24.4% calories from fat); 48g Protein; 10g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 411mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. |