Chicken Paprika

This is a dish my mom has been making ever since I can remember.  This for me is real comfort food.  It is perfect for a mid-week meal: not too many ingredients, not much prep time and quick to cook.  I have given this recipe a healthy makeover, switching sour cream for plain fat-free yoghurt, and if you ask me the dish is no worse off for the substitution – it was DELICIOUS!  So, here is the recipe:

Chicken Paprika

 

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Serve with basmati, jasmine or brown rice and vegetables and/or salad.

Author: Cheryl Meyer

Serves: 4

Ingredients

• 1 onion
• 1 teaspoon olive oil
• 4 chicken breasts (skinless, deboned)
• 1 cup chicken stock
• 2 tablespoons paprika
• ½ teaspoon salt
• ½ cup (125 ml) fat-free plain yoghurt
• 1 heaped teaspoon corn flour /maizena

Instructions

1. Finely chop the onion.
2. Cube the chicken breasts.
3. Brown the onions in olive oil.
4. Add the chicken and brown.
5. Add the chicken stock, paprika and salt. Gently simmer to thicken the sauce and cook the chicken through.
6. In a bowl combine the yoghurt and corn flour.
7. Add the yoghurt mixture to the chicken. Stir to combine and serve.

3.5.3208

Enjoy!

Cheryl x

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