Paprika Chicken For Diabetics Food

PAPRIKA CHICKEN (FOR DIABETICS)

Steps:

• Melt the butter in a nonstick skillet; sauté the onions until tender.
• Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender.
• Remove chicken and keep warm.
• Stir the flour into the onions in the skillet. Gradually add the stock and season with salt.
• Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt.
• Return chicken to pan.
• Spoon sauce over chicken.

PAPRIKA CHICKEN

Steps:

• Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
• Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.