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LOCATION: Recipes >> Poultry >> Paprika 02

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3 lbs chicken, skin and fat removed or boneless chicken breasts
salt and freshly ground pepper
1 Tbsp canola oil
1 onion thinly sliced
3 cloves garlic, minced
2 Tbsp sweet Hungarian paprika
1/2 cup defatted chicken stock
1-1/2 cups plain nonfat yogurt
1 Tbsp cornstarch
2 Tbsp chopped fresh parsley

Season chicken lightly with salt and pepper. In a heavy, nonstick
skillet heat the oil over medium-high heat. Add the chicken and
cook 4 to 5 minutes until the underside is golden. Turn the chicken
and cook the other side for the same time. Sprinkle the onions and
garlic around the chicken and cook 2 to 3 minutes, stirring until
the onions are softened. Sprinkle with paprika and cook, turning
the chicken and onion over, about one minute. Turn the heat to low,
add chicken stock and cover the pan. Simmer, turning the chicken
occasionally for 20 to 25 minutes until the chicken is no longer
pink inside. Transfer the chicken to a serving platter and keep
warm. In a measuring cup or small bowl, stir together the yogurt
and cornstarch. Add to the skillet and cook stirring until the
mixture is boiling and thickened. Season with salt & pepper. Pour
the sauce over the chicken and serve hot. Garnish with chopped
parsley. Serves 4.


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