Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Susannah Kolesar Newsgroups: rec.food.recipes Subject: Chicken Paprikash Followup-To: rec.food.cooking Date: 25 Oct 1999 06:04:46 -0600 Organization: owt.com Lines: 43 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7v1h0u$err@llama.swcp.com> Reply-To: Susannah Kolesar NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36826 We are having our new pastor over for dinner tomorrow night and then going to a concert. I don't know if the pastor likes low fat food, but that's what he'll get here. Thought I would share the main course and dessert recipes with you. In addition we'll have rice pilaf and steamed asparagas. Want to come over and join us? CHICKEN PAPRIKASH 1 3-lb chicken, skin and fat removed (only I'm using boneless breasts) salt & freshly ground pepper 1 Tbsp canola oil 1 onion thinly sliced 3 cloves garlic, minced 2 Tbsp sweet Hungarian paprika 1/2 cup defatted chicken stock 1-1/2 cups plain nonfat yogurt 1 Tbsp cornstarch 2 Tbsp chopped fresh parsley Season chicken lightly with salt and pepper. In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden. Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 minutes, stirring until the onions are softened. Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan. Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm. In a measuring cup or small bowl, stir together the yogurt and cornstarch. Add to the skillet and cook stirring until the mixture is boiling and thickened. Season with salt & pepper. Pour the sauce over the chicken and serve hot. Garnish with chopped parsley. Serves 4. 341 calories; 41 g protein; 13 g fat; 15 g carbohydrate This is from the Recipe Rescue Cookbook put out by Eating Well (I sure miss that magazine!!) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.