*  Exported from  MasterCook  *
 
                              CHICKEN PAPRIKA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Vegetable juice
    1 1/2   ts           Flour
    2       ts           Paprika
      1/2   ts           Seasoned salt
    1       t            Olive oil
      1/4   c            Sliced green onions
                         -- including tops
    1                    Garlic clove -- minced
      1/2   lb           Chicken breasts
                         -- cut in 2-inch strips
    2       tb           Dairy sour cream
    1       c            Hot cooked rice
                         -----GARNISH-----
                         Snipped fresh parsley
 
   Combine vegetable juice, flour, paprika, and salt in small bowl; set
   aside.  Heat oil in medium skillet over medium heat.  Add onions and
   garlic; cook 1 minute.  Add chicken strips and cook until chicken is
   lightly browned.  Add vegetable juice mixture.  Cook until mixture boils,
   stirring often.  Reduce heat to low; cover and simmer 15 minutes.  Remove
   from heat and stir in sour cream.  Serve over rice.  Sprinkle with
   parsley.
   
   Microwave Oven Instructions:
     ÿÿÿÿÿÿÿÿÿ  Combine vegetable juice, flour, paprika, and salt in small bowl;
  set
   aside.  Combine oil, onions and garlic in medium microproof baking dish.
   Cover and cook on HIGH (maximum power) 1 minute.  Add chicken strips and
   cook on HIGH 1 minute.  Stir and cook 1 additional minute or until chicken
   loses its pink color.  Add vegetable juice mixture, cover and cook on HIGH
   2 to 3 minutes, or until mixture boils.  Stir, cover, and cook on
   MEDIUM-LOW (30% power) 15 minutes.  Remove from oven and stir in sour
   cream.  Serve over rice.  Sprinkle with parsley.
   
   Each serving provides:
   * 335 calories
   * 29.2 g. protein
   * 8.6 g. fat
   * 33.4 g. carbohydrate
   * 914 mg. sodium
   * 76 mg. cholesterol
   
   Source: Cooking for Two or a Few
   Reprinted with permission from The USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
 
 
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