Russian Paprika Stir-Fry

4 servings

• 1 pound skinless boneless chicken
     breasts, cut into 1" cubes
• 1 teaspoon salt
• 2 teaspoons paprika
• 1/4 teaspoon pepper
• 1 Tablespoon flour
• 1/2 cup chopped onions
• 1 cup sliced fresh mushroom
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon prepared mustard
• 1/2 cup nonfat sour cream
• 3 Tablespoons chopped fresh parsley
• 1 Tablespoon fat-free chicken broth
• 1/2 cup fat-free chicken broth

Toss chicken in paper bag with flour, paprika, salt and pepper; set aside.

Place 1 Tbs broth in hot stir-fry pan; saute onions, garlic, and mushrooms until mushrooms are transparent. Remove vegetable mixture; set aside.

Put chicken in pan; stir fry until opaque, about 5-7 minutes. Return vegetables to stir-fry. Add 1/2 cup Broth, tomato paste and worcestershire sauce, stir well. Bring to a boil. Add sour cream and mustard, heat through.

Serve over rice or noodles. Garnish with chopped parsley.

(May use Chicken, Beef or Pork)

Bon appetit!