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Hungarian Style Chicken Paprika

This recipe will yield 8 servings of approx. 15-1/3 oz each.

Each serving contains approx. 460 calories.

1 Tbl. canola oil 2 large onions, chopped 3 Tbl. paprika (Hungarian if available) 3-1/2 lb boneless skinless chicken breast, cut into pieces 1 28-ounce can stewed tomatoes 1 tsp. seasoned salt 2 Tbl. flour 1 cup nonfat sour cream 4 cup cooked white rice

Put oil in a large non stick skillet, add onions and sauté until golden brown; add paprika and mix well into the onions. Add chicken pieces, stewed tomatoes and salt; cover and simmer over low heat until chicken is tender. Remove the chicken to a casserole. Add flour to any juices in the pan, then, one tablespoon at a time, add that to the sour cream. Return this to the skillet and cook over very low heat, stirring until hot. Pour over the chicken and cover. Put in oven and heat at 250 degrees for 30 minutes. Serve over rice.

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All recipes © 1991-2001, LIFESTYLES by Ronda Gates. All rights reserved.

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