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Season chicken lightly with salt & pepper. In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden. Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 minutes, stirring until the onions are softened. Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan. Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm. In a measuring cup or small bowl, stir together the yogurt and cornstarch. Add to the skillet and cook stirring until the mixture is boiling and thickened. Season with salt & pepper. Pour the sauce over the chicken and serve hot. Garnish with chopped parsley. Serves 4. 341 calories; 41 g protein; 13 g fat; 15 g carbohydrate This is from the Recipe Rescue Cookbook put out by Eating Well (I sure miss that magazine!!) Posted to EAT-LF Digest by Susannah Kolesar
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 162 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 10.3mg||3 %|
|Sodium 532.4mg||18 %|
|Potassium 1179.7mg||31 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 77.2g|
|Protein 20.7g||30 %|
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Calories per serving: 557
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