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| RECIPE FOR BROILED CHICKEN PAPRIKA |
Title: Broiled Chicken Paprika
Category: Chicken Low Cal-fat
Serves: 4
Ingredients:
| 2.00 | tb | Margarine, divided | | 2.00 | tb | Lemon juice | | 1.00 | tb | Sweet Hungarian paprika, | | | -divided | | 1.00 | sm | Garlic clove, minced | | 1.00 | | Chicken (3 LB), skinned, cut | | | -into 12 pieces | | 0.50 | c | Diced onion | | 0.25 | c | Diced green bell pepper | | 0.25 | c | Sliced mushrooms | | 1.00 | tb | All-purpose flour | | 1.00 | | Pkt instant chicken broth | | | -and seasoning mix | | | -(dissolved | | | In 1 cup hot water) | | 0.50 | c | Tomato sauce | | 2.00 | ts | Dry sherry |
Instructions:
In small saucepan melt 1 tablespoon margarine and transfer to large glass or stainless-steel bowl.
Add lemon juice, 1 teaspoon paprika, and the garlic to melted margarine and stir to combine.
Rinse chicken and pat dry with paper towels; add to margarine mixture, turning to coat with marinade.
Cover and refrigerate overnight.
Drain chicken, reserving marinade.
Set chicken in broiler pan, skin-side down; broil for 20 minutes, basting occasionally with half of the reserved marinade.
Turn chicken over; broil, basting with remaining marinade, until chicken is cooked through, 15 to 20 minutes longer.
Transfer to serving platter and keep warm.
Reserve any pan juices.
In 1-quart saucepan heat remaining tablespoon margarine until bubbly and hot; add onion and saute until translucent.
Add green pepper and mushroom; cook, stirring occasionally, until tender.
Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in dissolved broth mix; add tomato sauce, sherry, and remaining 2 teaspoons of paprika.
Stir to combine and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, until sauce thickens; stir in reserved pan juices.
Serve sauce with chicken and cooked noodles.
Makes 4 servings.
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