Recipe for cooking chicken paprikash

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Chicken Paprikash

2 tsp. corn oil
3 lb. chicken, skinned, cut into 8 pieces
1 C. sliced onions
2 Tbsp. paprika
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. low-sodium chicken broth
1/4 C. dry white wine
2 Tbsp. white wine vinegar
1 Tbsp. tomato puree
2 tsp. flour
1/2 C. nonfat sour cream

In lrg. skillet, heat oil; add chicken. Cook over med.-high heat 2 min. on each side, until golden brown. Remove chicken from skillet; set aside.

To same skillet, add onions; cook, stirring frequently, 4-5 min., until onions are browned lightly. Reduce heat to low; add paprika and garlic. Cook, stirring constantly, 3 min. Stir in thyme, salt and pepper.

In sm. bowl, with wire whisk, Mix together broth, wine, vinegar, tomato puree and flour, blending until flour is dissolved; strain and add to onion mixture.

Continue to stir with whisk, bring liquid to a boil over high heat; add reserved chicken. Reduce heat to low; simmer 20 min., basting chicken occasionally with pan juices, until chicken is cooked through and thigh juices run clear when pierced with a fork. Transfer chicken to servings platter.

With wire whisk, blend sour cream into pan juices; pour over chicken.

Servings size: 8

Nutritional analysis per servings, per recipe: 152 cal.; 6 g. fat; 0 g. fiber; 50 mg. cholesterol; 208 mg. sodium

4 WW points