Hey Nancy! I'm getting ready to try my first stint of PSMF, and am REALLY grateful for this thread!
Here's my contribution:
PSMF Chicken Pörkölt/Paprikas
Ingredients:
--one b/s (boneless/skinless) chicken boob, sliced or chunked
--chopped yellow onion (about a T or so)
--(optional) 1/2t olive oil
--1/2T (yes, tablespoon) of Hungarian Paprika (and get the good stuff! Keep it in your fridge!
)
--salt, white pepper, garlic powder to taste
--1/4-1/2c defatted chicken broth (amt depends on size of skillet)
--T or 2 of ff/low fat sour cream**
Sauteé the chicken in a non-stick pan w/some cooking spray (PAM).
Remove chix, set aside. In same pan, sweat the onion in a bit of water over low heat, until translucent.
Now add the oil, if you're using it (it's not necessary for the dish, but paprika likes to dissolve in oil), remove from heat, and then add the paprika, white pepper, garlic powder.
Dump in the broth, and return to high heat. Cook for about 3-5', reducing the liquid slightly.
Return the chix to the pan, turn heat to low, cover, and simmer for about 3', or until chix is cooked through.
**If you serve it like this, it's Chicken Pörkölt. If you add in the sour cream, it's now Chicken Paprikas.
(Actually, REAL pörkölt and paprikas is made with lard, peppers and tomatoes in addition to the spices, but this is a quick and EZ substitute.)
This recipe increases well, freezes well, and is VERY yummy over steamed cauliflower.