Title: Chicken Paprika
Categories: Poultry Main
Yield: 2 Servings

3/4	c	Vegetable juice
1 1/2	ts	Flour
2	ts	Paprika
1/2	ts	Seasoned salt
1	ts	Olive oil
1/4	c	Sliced green onions - including tops
1		Garlic clove; minced
1/2	lb	Chicken breasts - cut in 2-inch strips
2	tb	Dairy sour cream
1	c	Hot cooked rice
GARNISH
		Snipped fresh parsley

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.

Each serving provides: * 335 calories * 29.2 g. protein * 8.6 g. fat * 33.4 g. carbohydrate * 914 mg. sodium * 76 mg. cholesterol

Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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