Dill Chicken Paprika
|Vegetable cooking spray||1|
|Vegetable oil||1 Tablespoon|
|Whole chicken breasts||14 1⁄2 Ounce, skinned, boned, and cut into 1-inch pieces|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped dill weed||2 Teaspoon (Fresh)|
|Cold water||2 Tablespoon|
|Plain low-fat yogurt||8 Ounce|
|Hot cooked noodles||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
|Chopped fresh parsley||1 Tablespoon|
Coat a large heavy skillet with cooking spray, add 1 tablespoon oil.
Place skillet over medium heat until hot, add chicken.
Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned.
Remove chicken from skillet, reserve drippings.
Add mushrooms and onion, saute until vegetables are tender.
Return chicken to skillet.
Add broth, paprika, dillweed, and pepper, cover and simmer 15 minutes or until chicken is tender.
Combine cornstarch and water, stir until smooth.
Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook mixture 1 minute.
Remove from heat, and stir in yogurt.
Serve immediately over noodles.
Garnish with parsley, if desired.