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Chicken Paprika

main dishes, chicken

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 1/2 cup coarsely chopped onions
1/2 cup dry white wine or vermouth
3 pounds skinless chicken parts
1/2 cup chicken stock or bouillon
1 tablespoon sweet paprika
--preferably spanish or hungarian
1 bay leaf
1 teaspoon dried marjoram
1 tablespoon tomato paste
1/2 teaspoon salt
--less if using salted stock or bou
freshly ground black pepper; to taste
1/4 cup minced parsley
1 cup low-fat sour cream
--or plain low-fat yogurt

1. In pressure cooker, heat the oil. Sauté garlic and onions in oil until onion is soft, about 2 to 3 minutes. Pour in the wine and, while cooking 1 to 2 minutes over medium-high heat, scrape up any browned bits from the bottom. Add chicken, stock, paprika, bay leaf marjoram, tomato paste, salt and pepper.

2. Lock lid in place and, over high heat, bring to high pressure. Adjust heat to maintain high pressure and cook 9 minutes. Reduce pressure with a quick-release method. Remove lid, tilting away from you to allow any excess steam to escape.

3. Remove bay leaves; stir in the parsley and sour cream. Adjust seasonings before serving. Serve over broad noodles.

Makes 6 servings. Preparation time: About 15 minutes. Cooking time: 12 to 15 minutes.

Per serving: About 299 cal, 39 g pro, 7 g car, 11 g fat, 32% cal from fat, 95 mg cholesterol, 369 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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