Four boneless, skinless chicken breast halves (about 1 pound)
One clove garlic, minced
1 tablespoon margarine
2 cups chopped onions
1-1/2 cups (about 4 ounces) sliced fresh mushrooms
2 tablespoons fresh lemon juice
2 tablespoons paprika, Hungarian preferred
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon flour
2/3 cup fat-free milk
1/2 cup nonfat sour cream
Season the chicken with the garlic and set aside.
Prepare a large skillet with nonstick pan spray. Add the margarine and cook the onions and mushrooms over medium-high heat about two to three minutes. Push the onions to one side and brown the chicken breasts about three minutes per side. Sprinkle the chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over low heat until the chicken is tender, about 30 minutes. Remove the chicken from the skillet and keep warm.
Make the sauce by sprinkling the flour over the onions and mushrooms; stir and cook about one minute. Add the milk and stir and simmer until thickened.
Stir in the sour cream. Taste and add more paprika if desired. Add the chicken and heat through. Do not boil.
Recipe makes four servings Chicken Paprika.
Nutritional information per serving:
Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat