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Add a photoServings: 6
Ingredients
- 3 lb skinless chicken breasts in pcs
- 2 tsp margarine for sauteeing
- 1 med onion minced
- 1 x clove garlic chopped
- 5 tsp paprika
- 1/4 tsp cayenne
- 1/2 c. chicken bouillon
- 1 c. nonfat yogurt
- 1/4 c. skim lowfat milk salt and black pepper to taste
Directions
- Heat 1 tsp. margarine in large saucepan and brown the chicken. Remove
- from pan and drain on paper towels on a platter.
- Heat the remaining margarine in the pan and sauti the onion and garlic, covering the saucepan, till the onions are clear.
- Place the chicken back in the pan, sprinkle with paprika and cayenne, and pourthe bouillon in. Simmer, covered, till the chicken is tender.
- Again, remove the chicken from the pan, and remove the pan from the burner.
- Let the bouillon cold for several min. Cooling is essential to preventthe dairy products from curdling.
- When the bouillon is lukewarm, stir in the yogurt and the lowfat milk till smooth.
- Replace the skillet over low heat, add in salt and pepper to taste, and put thechicken back in.
- Reheat till warm, but don't let the sauce boil!
- The chicken contains approximately 300 calories for a 6-ounce serving. Add in 10calories for each Tbsp. of sauce.
- Serves 6 - 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 32 | 15% |
| Total Fat 3.54g | 4% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.28g | |
| Cholesterol 86mg | 29% |
| Sodium 207mg | 9% |
| Potassium 566mg | 16% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.09g | 3% |
| Protein 37.26g | 60% |
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