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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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edited slightly for calorie count Ingredients:
2 chicken breast, skinned, deboned, cut into large cubes |
2 teaspoon paprika |
1 clove garlic, minced |
1 tablespoon margarine |
2 cups onion, chopped |
1 1/2 cups mushrooms, sliced |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon flour |
2/3 cup milk, lowfat |
1/2 cup sour cream, reduced fat |
Directions:
1. Season the chicken with the garlic, paprika, lemon juice, salt and pepper and set aside.
2. Prepare a large skillet with nonstick pan spray. Add the butter and cook the onions and mushrooms for about 2 to 3 minutes. Push the onions to one side and brown the chicken breasts about 3 minutes per side. Cover tightly and cook over low heat until the chicken is tender, about 15-20 minutes. Remove the chicken from the skillet and keep warm.
3. Make the sauce by sprinkling the flour over the onions and mushrooms; stir and cook about 1 minute. Add the milk and stir and simmer until thickened.
4. Stir in sour cream. Taste and add more paprika if desired. Add the chicken and heat through, do not boil.
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