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LOCATION: Recipes >> Poultry >> Low -Fat Chicken Paprika

Print this Recipe    Low -Fat Chicken Paprika

1 lb boneless chicken breast cut into strips
1 medium yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
Pam Spray
can of sliced mushrooms (optional)
8 oz fat free sour cream (Breakstones and Land of Lakes are superior)

Spray a large skillet with a good coat of pan. Saute onions over med 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 good dusting of
paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at
least 1/2 over med/low heat (simmer don't boil) this usually takes 10
minutes (add optional can/jar mushrooms) Whisk in sour cream until fully
incorporated. Garnish with additional shake of paprika and grated
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

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