Ingredients:
3/4 cup chicken broth
2 tablespoons tomato paste
2 teaspoons sweet Hungarian paprika, to taste
1 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/3 cup plain yogurt
2 teaspoons all-purpose flour
1 tablespoon olive oil
3 cups sliced mushrooms ( about 8 ounces)
1/2 cup finely chopped onions
4 cloves garlic, minced
1 lb boneless skinless chicken breast halves, cut into 1 inch squares
1 dash paprika
minced fresh flat-leaf parsley
Directions:
Stir together the chicken broth, tomato paste, paprika, thyme, and pepper in a measuring cup.
Set aside.
In a separate measuring cup or small bowl, stir together the yogurt and flour; Set aside.
Heat the oil in a large nonstick skillet over medium-high heat; Add the mushrooms, onion, and garlic; cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened but not browned.
Add the chicken to the pan, stirring for about 2 minutes, or until it is no longer pink on the outside.
Stir in the chicken broth mixture.
Reduce the heat to medium; cover and cook for about 5 minutes, or until the sauce is bubbly and the chicken is cooked through.
Reduce the heat to low; add the yogurt mixture, stirring constantly until slightly thickened (Do not allow the mixture to come to a boil).
To assemble the servings, spoon a bed of noodles or rice onto 4 plates.
Top each with the chicken mixture.
Servings: 2-4
Time preparation: 10 min.
Time total: 30 min.