Paprika Chicken

I tried this recipe on Sunday and it was a pretty big hit.

Paprika Chicken*

1/3 C flour
1 T paprika
1/2 t salt
1/8 t pepper
Nonfat nonstick cooking spray
4 boneless, skinless chicken breasts (3 oz each)
1 large onion, chopped
2 1/2 C fat-free chicken broth
1 chicken bouillon cube, dissolved in 1/2 cup hot water
1/2 cup light sour cream
2 T flour

Mix 1/3 cup flour, paprika, salt, and pepper. Spray large skillet well with cooking spray and heat over medium-high heat. Coat chicken breasts in flour mixture and brown on both sides in heated skillet. Cover chicken breasts with chopped onion. Pour 1 cup chicken broth and the bouillon over chicken and onions. Cover skillet and reduce heat to low. Simmer until chicken is done, 20 to 30 minutes.

Place cooked chicken on hot platter. Add remaining 1 1/2 cups chicken broth and sour cream to drippings in skillet. Stir well over medium heat. Use a whisk or fork to stir in 2 tablespoons flour. Continue stirring until thickened. Pour over chicken. Serve over rice.

I also served rolls and peas with the meal and it rounded it out quite nicely. I didn't check to see exactly how many calories the entire meal had, but it was around 500.

Here is the nutrition information for the chicken alone.

272 Calories
7.2 g Fat
31.4 g Protein
3.19 g Saturated fat
19.1 g Carbohydrate
85 mg Cholesterol

Diabetic exchanges: Lean meat, 4; starch, 3/4

Hubby score: ****




*Recipe from "Real Food for People with Diabetes" by Doris Cross with Alice Williams