LOW FAT CHICKEN PAPRIKA
1 lb boneless chicken breast, cut into strips
1 medium yellow onion, halved and cut in strips top to bottom
2 chicken bouillon cubes dissolved in 3/4 cup boiling water
About 1 tablespoon paprika
1 (4 oz) can sliced mushrooms (optional)
8 oz fat free sour cream (Breakstones and Land of Lakes are superior)
Chopped fresh parsley (to garnish)
Spray a large skillet with a good coat of cooking spray. Saute onions over medium heat to soften.
Push onions to the side and add chicken to brown slightly (cook 5-6 minutes, turn and cook for 4-5 minutes more) Give chicken a good dusting of paprika then add bouillon mixture and reduce by at least 1/2 over medium-low heat (simmer don't boil) this usually takes 10 minutes.
Add mushrooms, if using. Whisk in sour cream until fully incorporated.
Garnish with additional shake of paprika and parsley.
Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.
VARIATION:
Omit Paprika and use 1 tablespoon of Dijon mustard after broth is added. This one is best with mushrooms.
Source: Deb Donaldson / rec.food.recipes, 1990's
1 lb boneless chicken breast, cut into strips
1 medium yellow onion, halved and cut in strips top to bottom
2 chicken bouillon cubes dissolved in 3/4 cup boiling water
About 1 tablespoon paprika
1 (4 oz) can sliced mushrooms (optional)
8 oz fat free sour cream (Breakstones and Land of Lakes are superior)
Chopped fresh parsley (to garnish)
Spray a large skillet with a good coat of cooking spray. Saute onions over medium heat to soften.
Push onions to the side and add chicken to brown slightly (cook 5-6 minutes, turn and cook for 4-5 minutes more) Give chicken a good dusting of paprika then add bouillon mixture and reduce by at least 1/2 over medium-low heat (simmer don't boil) this usually takes 10 minutes.
Add mushrooms, if using. Whisk in sour cream until fully incorporated.
Garnish with additional shake of paprika and parsley.
Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.
VARIATION:
Omit Paprika and use 1 tablespoon of Dijon mustard after broth is added. This one is best with mushrooms.
Source: Deb Donaldson / rec.food.recipes, 1990's
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