Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken fillets (cutlets) 2 ts Cornstarch
1 tb Diet margarine 2 tb Cold water
1 ts Salt (OR to taste) 1 c Plain low-fat yogurt
1 Onion, chopped 3 tb Grated Romano cheese
1/2 lb Mushrooms, sliced 3 tb Snipped fresh parsley
1/4 c Dry sherry, or other white 1 ts Paprika (Optional)
-wine

Slice the chicken into strips. Melt the margarine in a nonstick
skillet over medium heat. Add the chicken and season with salt.
Cook, stirring, for 3 minutes, then add the onion and mushrooms.
Cook, stirring, for 2 minutes. Add the sherry and cover. Cook,
stirring, for another 4 minutes. Stir the cornstarch into the cold
water until smooth and add to the uncovered skillet. Cook, stirring
rapidly, until the sauce thickens. Add the yogurt and stir just until
heated through but do not boil. Serve the chicken and sauce sprinkled
with Romano cheese, parsley and paprika, if desired. May be served
over hot cooked rice.

Makes 6 servings.

Per serving: 200 Calories plus 110 Calories per half cup of rice.

[Slim Gourmet; Barbara Gibbons] [Asbury Park Press; November 5, 1986

Posted by Fred Peters.

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