Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine, divided 1/4 c Sliced mushrooms
2 tb Lemon juice 1 tb All-purpose flour
1 tb Sweet Hungarian paprika, 1 Pkt instant chicken broth
-divided -and seasoning mix
1 sm Garlic clove, minced -(dissolved
1 Chicken (3 LB), skinned, cut In 1 cup hot water)
-into 12 pieces 1/2 c Tomato sauce
1/2 c Diced onion 2 ts Dry sherry
1/4 c Diced green bell pepper

In small saucepan melt 1 tablespoon margarine and transfer to large
glass or stainless-steel bowl. Add lemon juice, 1 teaspoon paprika,
and the garlic to melted margarine and stir to combine. Rinse
chicken and pat dry with paper towels; add to margarine mixture,
turning to coat with marinade. Cover and refrigerate overnight.

Drain chicken, reserving marinade. Set chicken in broiler pan,
skin-side down; broil for 20 minutes, basting occasionally with half
of the reserved marinade. Turn chicken over; broil, basting with
remaining marinade, until chicken is cooked through, 15 to 20 minutes
longer. Transfer to serving platter and keep warm. Reserve any pan
juices.

In 1-quart saucepan heat remaining tablespoon margarine until bubbly
and hot; add onion and saute until translucent. Add green pepper and
mushroom; cook, stirring occasionally, until tender. Sprinkle
vegetables with flour and stir quickly to combine; cook, stirring
constantly, for 1 minute. Gradually stir in dissolved broth mix; add
tomato sauce, sherry, and remaining 2 teaspoons of paprika. Stir to
combine and bring to a boil. Reduce heat to low and simmer, stirring
occasionally, until sauce thickens; stir in reserved pan juices.
Serve sauce with chicken and cooked noodles.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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