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Dill Chicken Paprika Recipe
|Vegetable cooking spray||1|
|Vegetable oil||1 Tablespoon|
|Whole chicken breasts||14 1⁄2 Ounce, skinned, boned, and cut into 1-inch pieces|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped dill weed||2 Teaspoon (Fresh)|
|Cold water||2 Tablespoon|
|Plain low-fat yogurt||8 Ounce|
|Hot cooked noodles||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
|Chopped fresh parsley||1 Tablespoon|
Calories 524 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 2.4 g12.2%
Trans Fat 0.1 g
Cholesterol 128.5 mg
Sodium 210.9 mg8.8%
Total Carbohydrates 68 g22.7%
Dietary Fiber 4.4 g17.4%
Sugars 6.7 g
Protein 39 g78.2%
Vitamin A 37.6% Vitamin C 18.6%
Calcium 20.1% Iron 24.3%
*Based on a 2000 Calorie diet
Place skillet over medium heat until hot, add chicken.
Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned.
Remove chicken from skillet, reserve drippings.
Add mushrooms and onion, saute until vegetables are tender.
Return chicken to skillet.
Add broth, paprika, dillweed, and pepper, cover and simmer 15 minutes or until chicken is tender.
Combine cornstarch and water, stir until smooth.
Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook mixture 1 minute.
Remove from heat, and stir in yogurt.
Serve immediately over noodles.
Garnish with parsley, if desired.