| CHICKEN PAPRIKASH |
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Serves 42 tablespoons CRISCO Oil 1 (about 2-1/2 pounds) broiler-fryer chicken, skin removed and cut into pieces 1 medium green bell pepper, chopped 1 medium onion, chopped 1 tablespoon plus 1-1/4 teaspoons paprika 2 cups chicken broth 2 to 3 parsley sprigs 1 container (16 ounces) nonfat sour cream alternative 1 tablespoon all-purpose flour 4 cups hot cooked noodles Salt and Pepper (optional) Heat oil in large deep skillet on medium heat. Add chicken. Cook until browned on all sides. Remove chicken from skillet. Add green pepper and onion to skillet. Cook and stir until tender. Stir in paprika. Cook one minute. Return chicken to skillet. Add broth and parsley. Reduce heat to low. Cover. Simmer 20 minutes or until chicken is no longer pink in center, adding water as necessary. Remove from heat. Remove chicken from skillet. Combine "sour cream" and flour in small bowl. Stir into hot broth in skillet. Place small amount of "sour cream" mixture in food processor or blender. Process until smooth. Pour into small bowl. Repeat with remaining "sour cream" mixture. Return chicken and "sour cream" mixture to skillet. Heat thoroughly, stirring occasionally. Serve over hot noodles. Season with salt and pepper and garnish, if desired. |
