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Chicken Cutlet Paprikash
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    Chicken Cutlet Paprikash

  • 12 ounces skinless boneless chicken breasts, cut into cubes
  • 2 teaspoons olive oil
  • 1 cup sliced onions
  • 1 tablespoon paprika (preferably Hungarian, mild or -- (1 to 2 hot)
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup (2 fluid ounces) dry white wine
  • 2 tablespoons white wine vinegar
  • 1 tablespoon tomato puree
  • 2 teaspoons all-purpose flour
  • 1/2 cup nonfat sour cream
  • 2 cups hot cooked long-grain rice
  • Sprinkle chicken with salt and black pepper; set aside. In large nonstick skillet, heat oil; add chicken. Cook 3-4 minutes on each side, until golden brown and cooked through. Remove chicken from skillet; keep warm. To same skillet, add onions and garlic; cook, stirring frequently, 4-5 minutes, until tender. Stir in paprika and thyme; cook, stirring constantly, 1 minute longer. Stir in broth; bring liquid to a boil. Reduce heat to low; simmer 5 minutes, until liquid is reduced to half. Stir in sour cream; simmer 1-2 minutes, until heated through. To serve, spoon rice onto serving platter; top with chicken, then broth mixture.

    From:  Stephanie Gustafson
    Posted By: Stephanie Gustafson, Via: Rec.Food.Recipes
    Post Date:   Saturday, March 02, 2002

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