CHICKEN PAPRIKA
Source of Recipe
The New Family Cookbook For People with Diabetes
Recipe Introduction
Nutritional Information Per Serving:
263 Calories; 6 g Fat; 69 mg Cholesterol;
450 mg Sodium; 20 g Carbohydrate: 30 g Protein
Diabetic Exchanges:
1 Starch, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat
Yield: 4 servings
List of Ingredients
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 1 clove garlic, minced
- 1 tablespoon margarine
- 2 cups chopped onions
- 1-1/2 cups (about 4 ounces) sliced fresh mushrooms
- 2 tablespoons fresh lemon juice
- 2 tablespoons paprika, Hungarian preferred
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon flour
- 2/3 cup fat-free milk
- 1/2 cup nonfat sour cream
Recipe
Season the chicken with the garlic and set aside.
Prepare a large skillet with nonstick pan spray. Add the
margarine and cook the onions and mushrooms over medium-high
heat about 2 to 3 minutes. Push the onions to one side and
brown the chicken breasts about 3 minutes per side. Sprinkle
the chicken with lemon juice, paprika, salt, and pepper.
Cover tightly and cook over low heat until the chicken is
tender, about 30 minutes. Remove the chicken from the skillet
and keep warm.
Make the sauce by sprinkling the flour over the onions and
mushrooms; stir and cook about 1 minute. Add the milk and
stir and simmer until thickened.
Stir in the sour cream. Taste and add more paprika if
desired. Add the chicken and heat through. Do not boil.
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