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Dill Chicken Paprika

southern.chef's picture
Ingredients
  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)
  Paprika 2 Teaspoon
  Chopped dill weed 2 Teaspoon (Fresh)
  Pepper 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Curry
Servings: 
4

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