Chicken with Paprika in Vegetable Cream Sauce
I like my chicken boneless with a tendency to each chicken breasts as they are the leanest part of the bird.
This is a recipe that is delicious but it's important that you stick to the substitute ingredients, including yogurt cheese and the small amount of flour called for.
4 chicken breasts
Flour for dusting
1 Tbl. Olive oil
2 tsp. crushed garlic
¾ cup chopped onion
¾ cup chopped sweet red pepper
¾ cup sliced mushrooms (you can go wild here with your choice of mushrooms!)
1 cup chicken stock
2 tsp. paprika
2 tsp. flour
¼ cup yogurt cheese
1. Dust chicken with flour. Spray a large skillet with vegetable spray and sauté chicken over medium-high heat until browned on both sides, approximately 5 minutes per side. Remove and set aside.
2. Heat olive oil over medium heat and sauté garlic, onion, red pepper and mushrooms until softened, approximately 5 minutes. Add chicken stock.
3. Return chicken to pan with the sauce and sprinkle with paprika. Cover and simmer for 20 minutes or until chicken is no longer pink inside. Remove chicken to serving platter.
4. Mix flour with yogurt cheese until well combined, add to the skillet and cook on low heat, stirring constantly until thickened, approximately 3 minutes. Pour sauce over chicken.
Calories per serving: 215
Fat: 5 g
Protein: 31 g
Carbs: 15 g