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    Chicken Budapest


    Source of Recipe


    meals.com

    List of Ingredients




    1/4 cup flour
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    3 fresh boneless, skinless chicken thigh cutlets, about 4-oz. each
    3 fresh boneless, skinless chicken breasts, about 4-oz. each
    2 tablespoons oil
    1 cup water
    1/4 cup onion, peeled and diced
    2 teaspoons lemon juice
    2 cups non-fat, plain yogurt
    2 tablespoons cornstarch
    2 teaspoons paprika

    Recipe



    Combine flour, salt and pepper in a plastic bag; add chicken and shake to coat. Heat oil in a large skillet on medium-high; cook chicken pieces, turning frequently for 10 to 15 minutes until evenly browned. Add water, onions and lemon juice. Reduce heat to low and cook, covered for about 40 minutes, or until tender.* Remove chicken from skillet; cover and keep warm.

    Meanwhile blend yogurt with cornstarch; stir mixture into skillet. Simmer until thickened, about 5 minutes. Add paprika and mix well. Pour the yogurt sauce over the chicken.

    * Chicken Test for Doneness (per Washington Fryer Commission, 1994)

    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees.

 

 

 

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