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Add a photoServings: 4
Ingredients
- 2 Tbsp. Veg. oil
- 1 x Fryer, cut-up
- 1 pkt Lipton's dry onion soup mix
- 4 Tbsp. Paprika
- 2 c. Water
- 2 Tbsp. Flour
- 1 ct (8 ounce) lowfat sour cream
Directions
- Put 2 Tbsp oil into a very warm pressure cooker pot. Brown cut-up chicken pcs on all sides. Add in the dry onion soup mix, paprika, and water. Stir once to distrubute ingredients proportionately in pot.
- Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high till the weight begins to jiggle.
- Lower heat immediately to a level which keeps the weight just barely moving.
- Time from this point on for 12 min. Remove pot from heat and cold.
- Mix 2 Tbsp flour into an 8 ounce. container of lowfat sour cream. Stir some of the warm liquid from the pot into the lowfat sour cream mix, then pour the mix into the pot and stir to blend. Simmer for 5 min on a low heat.
- Serve over cooked, liquid removed egg noodles or possibly bow-tie pasta with green beans on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 790 | |
| Calories from Fat 489 | 62% |
| Total Fat 54.4g | 68% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.18g | |
| Cholesterol 231mg | 77% |
| Sodium 416mg | 17% |
| Potassium 775mg | 22% |
| Total Carbs 14.01g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.74g | 2% |
| Protein 59.15g | 95% |
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