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    Chicken Paprika


    Source of Recipe


    Annie's Kitchen


    List of Ingredients


    • 4 boneless skinless chicken breast halves (about 1 pound)
    • 1 clove garlic minced
    • 1 tablespoon margarine
    • 2 cups chopped onion
    • 4 ounces sliced fresh mushrooms
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons paprika preferably hungarian
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon flour
    • 2/3 cup skim milk
    • 1/2 cup fat free sour cream


    Instructions


    1. Season chicken with garlic and set aside.
    2. Prepare a large nonstick skillet with cooking spray.
    3. Add the margarine and cook the onions and mushrooms over medium high heat about 2 to 3 minutes.
    4. Push onions and mushrooms to one side and brown the chicken breasts about 3 minutes per side.
    5. Sprinkle the chicken with lemon juice, paprika, salt and pepper.
    6. Cover tightly and cook over low heat until chicken is tender, about 30 minutes.
    7. Remove the chicken from the skillet and keep warm.
    8. Make the sauce by sprinkling the flour over the onions and mushrooms; stir and cook about 1 minute.
    9. Add the milk and stir and simmer until thickened.
    10. Stir in the sour cream. Taste and add more paprika if desired.
    11. Add the chicken and heat through. Do not boil.
    12. Serve over egg noodles or no yolk egg noodles.
    13. Makes 4 servings at 5 points each.
    14. Calories: 220
      Fat: 5 g
      Calories From Fat: 17 %
      Protein: 33 g
      Carbohydrate: 17 g
      Cholesterol: 72 mg
      Sodium: 423 mg
      Fiber: 0 g
 

 

 

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