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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 143.6
  • Total Fat: 4.2 g
  • Cholesterol: 11.5 mg
  • Sodium: 248.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.8 g

View full nutritional breakdown of Chicken Paprikash calories by ingredient
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Chicken Paprikash

Submitted by: JILLIANWILLIAN

Introduction

Low fat and sodium but rich in taste! Low fat and sodium but rich in taste!
Number of Servings: 4

Ingredients

    1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
    1/4 teaspoon salt
    ground pepper, to taste
    1 tablespoon extra-virgin olive oil, divided
    2 medium onions, sliced
    1 cup sliced mushrooms
    1 large red pepper
    2 cloves garlic, minced
    2 teaspoons sweet Hungarian paprika,
    2 tablespoons whole wheat flour
    1/2 cup reduced-sodium chicken broth
    1/2 cup white wine
    1/3 cup 1% yogurt
    2 tablespoons chopped fresh dill or green onion tops

Directions

1. Pat chicken strips dry. Season with salt and pepper.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.

3. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and mushrooms and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook 1 minute. Add flour and cook, stirring, for 1 minute. Add broth & wine and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the chicken and cook, uncovered, until heated through, 1 to 2 minutes.

4. Remove from heat and stir in yogurt. Sprinkle with dill (or green onion tops)

Serve over 1/2 baked potato or whole wheat pasta (these are not calculated into data)


Number of Servings: 4

Recipe submitted by SparkPeople user JILLIANWILLIAN2.






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Member Ratings For This Recipe

  • We served this over linguini---good! I think next time I might add even more paprika. I was expecting it to be a little spicier. But the combo of the flavors was realy good! - 5/9/11

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  • This is really good. It's even good without the yogurt if you don't have any on hand. - 5/24/08

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