Chicken Paprika
Scott doesn't like mushrooms and when I need a delicious mushroom fix, I turn to this dish. It comes from the The New Family Cookbook for People With Diabetes from the American Diabetes Association and the American Dietetic Association. I am hoping in the future one of my kids will like it and enjoy eating it with me. Until then, I will enjoy having it for lunch for a week. :D
4 servings
4 boneless, skinless chicken breast halves (about a pound)
1 clove garlic, minced
1 T margarine (I used the butter I had)
2 C chopped onions
1 1/2 C (about 4 oz) sliced fresh mushrooms
2 T lemon juice
2 t paprika, Hungarian preferred
1/2 t salt
1/4 t ground pepper
1 T flour
2/3 C milk
1/2 C fat-free sour cream
1. Season the chicken with the garlic and set aside.
2. Prepare a large skillet with nonstick pan spray. Add the margarine/butter and cook the onions and mushrooms over medium-high heat about 2 to 3 minutes. Push the onions to 1 side and brown the chicken breasts about 3 minutes per side. Sprinkle the chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over low heat until chicken is tender and reaches internal temperature of 165 F, 20-30 minutes. Remove the chicken from the skillet and keep warm.
3. Make the sauce by sprinkling the flour over the onions and mushrooms;stir and cook about 1 minute. Add the milk and stir and simmer until thickened.
4. Stir in the sour cream. Taste and add more paprika if desired. Add the chicken and heath through. Do not boil.
Serving Suggestions: Serve over cooked egg noodles.
4 servings
4 boneless, skinless chicken breast halves (about a pound)
1 clove garlic, minced
1 T margarine (I used the butter I had)
2 C chopped onions
1 1/2 C (about 4 oz) sliced fresh mushrooms
2 T lemon juice
2 t paprika, Hungarian preferred
1/2 t salt
1/4 t ground pepper
1 T flour
2/3 C milk
1/2 C fat-free sour cream
1. Season the chicken with the garlic and set aside.
2. Prepare a large skillet with nonstick pan spray. Add the margarine/butter and cook the onions and mushrooms over medium-high heat about 2 to 3 minutes. Push the onions to 1 side and brown the chicken breasts about 3 minutes per side. Sprinkle the chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over low heat until chicken is tender and reaches internal temperature of 165 F, 20-30 minutes. Remove the chicken from the skillet and keep warm.
3. Make the sauce by sprinkling the flour over the onions and mushrooms;stir and cook about 1 minute. Add the milk and stir and simmer until thickened.
4. Stir in the sour cream. Taste and add more paprika if desired. Add the chicken and heath through. Do not boil.
Serving Suggestions: Serve over cooked egg noodles.
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