Chicken Paprika

Recipe Ingredients

3/4 cup	177ml	Vegetable juice
1 1/2 teaspoons	7.5ml	Flour
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Seasoned salt
1 teaspoon	5ml	Olive oil
1/4 cup	15g / 0.5oz	Sliced green onions - - including tops
1		Garlic clove - minced
1/2 lb	227g / 8oz	Chicken breasts
2 tablespoons	30ml	Dairy sour cream
1 cup	160g / 5.6oz	Hot cooked rice
		Garnish
		Snipped fresh parsley

Recipe Instructions

Cut chicken breasts into 2 1/2" long by 1/2" wide strips.

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:

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.

Source:
Cooking for Two or a Few Reprinted with permission from The USA Rice Council

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