Chicken Paprikash

UltimateEscape

Chicken Paprikash

This Hungarian classic creamy chicken dish made heart healthy with a few simple changes!

Ingredients:

1 lb. boneless, skinless chicken breasts-trimmed and cut into ½ strips
¼ teaspoon salt
freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
6 ounces onions, sliced
2 cloves garlic, minced
2 teaspoons paprika, preferably Hungarian
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
5 ounces red bell pepper, julienned
3 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh dill

Instructions:

1. Pat chicken strips dry. Season with salt and pepper.
2. Heat 1 ½ teaspoons oil in large non-stick skillet over medium heat. Add chicken and cook 3-5 minutes, stir while cooking. Transfer to bowl and cover to keep warm.
3. Reduce heat to medium and add the remaining 1 ½ teaspoons of oil to the skillet. Add onions and cook, stirring until soft, about 5 minutes. Season with salt and pepper.
4. Add garlic and paprika, cook, stirring until fragrant about one more minute.
5. Add flour and cook stirring for 1 minute.
6. Add broth and bring to a simmer, stirring constantly.
7. Add red bell pepper. Cover and cook, stirring occasionally, until peppers are softened and the sauce is slightly thickened, 4-5 minutes.
8. Add reserved chicken and cook, uncovered, until heated through, 1-2 minutes.
9. Remove from heat and stir in sour cream.
10. Sprinkle with dill and serve immediately.

Yield: (4 -4 ounce servings)
NUTRITION INFORMATION PER SERVING:
CALORIES: 262
FAT: 9 grams

http://www.massgeneral.org/heartcenter/assets/pdfs/chickenpaprikash.pdf

kmoyes9

YUM !! Thx I had forgotten about this !!

UltimateEscape

Thanks.

UltimateEscape

The site suggests to serve this with it:

BROWN RICE PILAF WITH MUSHROOMS

vegetable oil spray
8 ounces slice fresh mushrooms
1 bunch (6-8) green scallion onions, sliced
1 teaspoon minced garlic
1 ¼ cups water
1 teaspoon low-sodium beef bouillon
¼ teaspoon salt
¼ teaspoon dried thyme, crushed
1 ½ cups quick-cooking brown rice
¼ cup chopped fresh parsley (optional)


1. Spray medium saucepan with vegetable oil. Place over medium-high heat. Add mushrooms, green onions and garlic. Cook until mushrooms are tender, about 5 minutes.

2. Add water, beef bouillon, salt, and thyme. Bring to a boil over high heat.

3. Add rice and return to a boil. Reduce heat, cover, and simmer 5 minutes.

4. Remove from heat and let stand, covered, 5 minutes.

5. Stir in parsley, if desired.


Yield: (4: 3/4 cup per serving) NUTRITION INFORMATION PER SERVING: CALORIES: 161, FAT: 1.5 grams


http://www.massgeneral.org/heartcenter/go_red_recipes.aspx