Chicken Paprikash

Ingredients

• Servings: 4
• salt & pepper, freshly ground
• 1 tablespoon canola oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons sweet hungarian paprika
• 1/2 cup chicken stock, defatted
• 1 1/2 cups plain nonfat yogurt
• 1 tablespoon cornstarch
• 2 tablespoons fresh parsley, chopped
• 4 boneless skinless chicken breasts

Recipe

• 1 season chicken lightly with salt and pepper.
• 2 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.
• 3 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 min utes, stirring until the onions are softened.
• 4 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.
• 5 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.
• 6 in a measuring cup or small bowl, stir together the yogurt and cornstarch.
• 7 a dd to the skillet and cook stirring until the mixture is boiling and thickened.
• 8 season with salt & pepper.
• 9 pour the sauce over the chicken and serve hot. garnish with chopped parsley.