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Chicken - Mushroom Paprikash
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| What You Need: |
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1 cleaned broiler-fryer chicken, about 3 pounds, cut into serving pieces and skinned
½ pound fresh cleaned mushrooms, sliced
2 tablespoons instant minced onion
1 tablespoon paprika
1 teaspoon instant minced garlic
1 teaspoon marjoram leaves, crushed
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon cornstarch
2/3 cup plain low-fat yogurt (at room temperature)
1 teaspoon parsley flakes
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| How To Cook: |
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1. Brown chicken in a large, heavy skillet on all sides, adding a few drops of water to start chicken browning.
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2. Add mushrooms, onion, paprika, garlic, marjoram, salt, black pepper and ¾ cup water; simmer, covered, until chicken juices run clear when pierced with a sharp knife, about 35 minutes.
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3. Blend cornstarch with 2 tablespoons water; stir into skillet and cook, stirring, until thickened, about 2 minutes.
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4. Stir yogurt with a fork until smooth; stir into liquid in skillet and cook over low heat until hot. Serve sprinkled with parsley flakes.
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