HUNGARIAN CHICKEN

Hungarian Chicken image

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 25m

Yield 3 servings

Number Of Ingredients 12

Ingredients

1 large clove garlic
12 ounces whole onion, or 11 ounces ready-cut onion (2 1/2 to 2 3/4 cups)
1 tablespoon canola oil
24 ounces Italian peppers
12 ounces skinless, boneless chicken breasts
1 28-ounce can no-salt-added crushed tomatoes
1 1/2 teaspoons caraway seeds
2 teaspoons sugar
1 1/2 teaspoons sweet Hungarian paprika
1 cup nonfat yogurt
2 teaspoons cornstarch
Black pepper to taste

Steps:

With food processor running, put the garlic through feed tube to mince.
Cut whole onion into eighths; chop in processor.
Heat oil in nonstick skillet and saute onion and garlic until onion begins to brown.
Wash, trim and seed peppers. Dice coarsely. Add to the onion.
Wash chicken, and cut into strips about 1/2-inch wide. Add to skillet, along with the tomatoes, caraway, sugar and paprika. Cover, and cook for about 10 minutes, until the chicken is cooked and peppers are soft.
Mix a little of the yogurt with the cornstarch to make smooth paste; stir into the remaining yogurt. Just before the dish is ready, stir in yogurt mixture and cook over medium-high heat until sauce thickens. Add pepper. Serve over polenta.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 12 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 32 grams, TransFat 0 grams