Chicken Paprika 2
1 1/2 pounds of chicken breasts, boned and skinned, cut into 1/2 inch strips
1/4 cup of white wine
1 cup of chopped onions
1 cup of chopped sweet red peppers
2 teaspoons of minced garlic
1 teaspoon of all-purpose flour
1/2 cup of chicken stock
2 teaspoons of paprika
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
1/2 cup of plain yogurt
1 teaspoon of cornstarch
Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the chicken. Cook, stirring frequently, for 5 minutes, or until the chicken is no longer pink in the center. Place the chicken on a plate; cover to keep warm. Add the wine to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions, chopped peppers, and garlic. Cook, stirring frequently, for 5 to 8 minutes, or until the onions are soft but not browned. Add the flour. Cook, stirring constantly, for 2 minutes. Add the stock, paprika, black pepper, and salt. Cook for 5 minutes, or until the sauce thickens. Add the chicken and cook for 1 to 2 minutes, or until warm. In a small bowl, combine the yogurt and cornstarch. Mix well. Remove the skillet from the heat. Stir in the yogurt mixture. Serves 4.
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