* Exported from MasterCook *
DIABETIC CHICKEN PAPRIKASH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : chicken skillet
Amount Measure Ingredient -- Preparation Method
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1 pound skinless boneless chicken breasts -- trimmed of fat and cut into 1/2 inch strips
1/4 teaspoon salt -- or to taste
freshly ground pepper -- to taste
1 tablespoon extra virgin olive oil -- divided
2 medium onions -- sliced
2 cloves garlic -- minced
2 teaspoons paprika -- preferably Hungarian
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 large red bell pepper, -- cut into thin strips
3 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh dill
1. Pat chicken strips to dry. Season with salt and pepper.
2. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.
3. Reduce heat to medium and add the remaining 1/2 tablespoon oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more.
4. Add four and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.
5. Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.
Source:
"DIABETIC-RECIPE@yahoogroups.com"
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Per Serving (excluding unknown items): 195 Calories; 5g Fat (23.8% calories from fat); 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
NOTES : Serving Size: 1 1/4 cups each
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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