Chicken Paprikash

  • 6 boned & skinned breasts cut in bite size pieces
  • 1/4 cup olive oil
  • 1/2 cup chopped onion
  • 1  1/2 cup sliced mushrooms
  • 1 tsp. paprika
  • 1 tsp dillweed
  • 1/4 tsp. ground pepper
  • 1/2 – 1 tsp. salt
  • 1/2 cup chicken broth
  • 1 1/2 cup cornstarch mixed w/ 3 Tbsp. water
  • 1/2 cup nonfat yogurt
  1. In large skillet or wok, saute chicken in 3 Tbsp. of olive oil until chicken is cooked through.  Remove chicken from skillet & set aside.  Add 1 Tbsp. olive oil to skillet & cook onions & Mushrooms briefly until just tender.
  2. Stir in chicken, paprika, dill weed, pepper, salt & chicken broth. Cover & cook over low heat for 10 min.
  3. Add cornstarch mixture, bring to boil, stirring constantly.
  4. Remove from heat & stir in yogurt.  Serve over rice or noodles.

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