CHICKEN PAPRIKASH

Yield: 4 servings, 1-1/4 cups each
Source: "The Eating Well Diabetes Cookbook"

INGREDIENTS

- 1 pound boneless, skinless chicken breasts,
trimmed of fat and cut into 1/2-inch strips
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil, divided
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 2 teaspoons paprika, preferably Hungarian
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 large red bell pepper, cut into thin strips
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh dill

DIRECTIONS

Pat chicken strips to dry.
Season with salt and pepper.

Heat 1/2 tablespoon oil in a large nonstick skillet
over medium-high heat. Add the chicken and cook,
stirring, until no trace of pink remains, 3 to 5 minutes.
Transfer to a bowl and cover to keep warm.

Reduce heat to medium and add the remaining 1/2 tablespoon
oil to the pan. Add onions and cook, stirring, until softened,
about 5 minutes. Season with salt and pepper. Add garlic and
paprika; cook, stirring, until fragrant, about 1 minute more.

Add flour and cook, stirring, for 1 minute. Add broth and bring
to a simmer, stirring constantly. Stir in bell pepper. Cover and
cook, stirring occasionally, until the peppers are softened and
the sauce is slightly thickened, 4 to 5 minutes. Add the reserved
chicken and cook, uncovered, until heated through, 1 to 2 minutes.

Remove from heat and stir in sour cream.
Sprinkle with dill and serve immediately.

Nutritional Information Per Serving (1-1/4 cups each):
Calories: 234, Fat: 7 g, Cholesterol: 71 mg,
Carbohydrate: 13 g, Protein: 29 g, Fiber, 2 g, Sodium: 262 mg
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat