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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a cookbook. Paulette Mitchell. Have not tried this one yet. Ingredients:
3/4 cup chicken broth |
2 tablespoons tomato paste |
2 teaspoons sweet hungarian paprika, to taste |
1 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon fresh ground pepper |
1/3 cup plain yogurt |
2 teaspoons all-purpose flour |
1 tablespoon olive oil |
3 cups sliced mushrooms (about 8 ounces) |
1/2 cup finely chopped onion |
4 cloves garlic, minced |
1 lb boneless skinless chicken breast half, cut into 1 inch squares |
1 dash paprika |
minced fresh flat-leaf parsley |
Directions:
1. Stir together the chicken broth, tomato paste, paprika, thyme, and pepper in a measuring cup.
2. Set aside.
3. In a separate measuring cup or small bowl, stir together the yogurt and flour; Set aside.
4. Heat the oil in a large nonstick skillet over medium-high heat; Add the mushrooms, onion, and garlic; cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened but not browned.
5. Add the chicken to the pan, stirring for about 2 minutes, or until it is no longer pink on the outside.
6. Stir in the chicken broth mixture.
7. Reduce the heat to medium; cover and cook for about 5 minutes, or until the sauce is bubbly and the chicken is cooked through.
8. Reduce the heat to low; add the yogurt mixture, stirring constantly until slightly thickened (Do not allow the mixture to come to a boil).
9. To assemble the servings, spoon a bed of noodles or rice onto 4 plates.
10. Top each with the chicken mixture.
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