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Paprika Chicken*

Source of Recipe

dotties


List of Ingredients


2 tsp. vegetable oil
1 cup chopped onion
2 tsp. paprika (sweet or hot, to taste)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 pounds chicken breasts or legs, skinned
3/4 cup low-sodium chicken broth
1 small bell pepper, seeded and diced
1 TBSP all-purpose flour
1/2 cup skim milk
1/3 cup low-fat sour cream or plain nonfat yogurt

In a heavy frying pan, heat the oil and saute the onion until wilted, 3-5 minutes. Stir in the paprika, salt, and pepper. Add the chicken pieces and brown on both sides. Add chicken broth to the pan, cover, and simmer until the chicken is tender, about 30 minutes for the breasts, 45 minutes for the legs.

Add diced green bell pepper and cook 5 minutes longer. In a small bowl, whisk the flour and milk together until smooth, then add it to the pan with the chicken. Cook, stirring, until thickened, about 3-5 minutes. Off the heat, stir in the sour cream or yogurt. Serve immediately.

Yield: 4 servings
Serving size: 1/4 recipe
Exchanges: 3 lean meat, 1 vegetable
WW points: 5

Calories: 215
Carbohydrate: 7g
Protein: 29g
Fat: 7g
Saturated fat: 3g
Cholesterol: 67mg
Dietary fiber: 0.8g
Sodium: 364mg (omitting salt 97mg)




Recipe