Email to Linda Carnation      

Meat - Chicken Paprika

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

4 boneless, skinless chicken breasts, (1 pound)
1 minced garlic clove
1 tablespoon I Can't Believe It's Not Butter Light
2 cups minced raw onions
1 1/2 cups freshly sliced mushrooms, optional, (4 ounces)
2 tablespoons fresh lemon juice
2 tablespoons Hungarian paprika,
...(may use a different type)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon flour
2/3 cup fat free milk
1/2 cup non fat sour cream


Recipe

Sprinkle the chicken with the garlic and set aside.
Coat a large frying pan with non stick cooking spray.
Add the butter light and saute the onions and mushrooms over a med./high heat for 2 - 3 minutes.
Push to one side.
Add the chicken breasts and brown for 3 minutes per side.
Sprinkle the chicken with the lemon juice, paprika, salt, and pepper.
Cover tightly and cook over a low heat until the chicken is tender, about 30 minutes.
Remove the chicken from the pan and keep warm.
Sprinkle the flour over the onions/mushrooms. Stir together for about 1 minutes.
Add the milk and simmer until thickened.
Stir in the sour cream.
Taste and add more paprika, if desired.
Return the chicken to the sauce in the pan and heat through. Do not let boil.
Makes 4 servings.


Nutritional info per serving:
263 Calories; 6 g Fat; 69 mg Chol; 450 mg Sod; 20 g Carb: 30 g Prot
Diabetic exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat