Chicken Paprikás

Name: Chicken Paprikás
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 large red (bell) pepper, halved lengthwise, trimmed and cut into thin crosswise slices; ½ cup reduced-sodium canned chicken broth, fat skimmed; ½ cup nonfat or lowfat yogurt; ½ medium onion, halved and thinly sliced; 1 garlic clove, minced; Pinch dried marjoram (optional); 2 teaspoons Hungarian paprika, preferably medium-hot; 1 teaspoon flour; 4 boneless and skinless chicken breast halves, cut crosswise into ½-inch strips (about 1¼ pounds); Salt and Freshly ground black pepper; 4 teaspoons vegetable oil

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

After two visits to Hungary, Richard is a great fan of traditional Hungarian cooking, generously seasoned with what restaurateur George Lang, the author of The Cuisine of Hungary, calls the holy trinity of paprika, onions, and lard.

When cutting down on fat, you have to coax every bit of flavor from this dish. Use real Hungarian paprika. Substitute vegetable oil for lard and lowfat yogurt for sour cream. When using yogurt for sauces, heat the sauce without boiling, or the

Ingredients

Americas
United States
Main course
Spicy

Ingredients

Method