This is one of my go to meals when I haven't been shopping in a long time and have not planned dinner. I almost always have the ingredients on hand because they are all pretty basic pantry staples. I got the recipe from my mother-in-law several years ago and it is a meal that my husband grew up eating. It is a very filling meal and is very simple and easily thrown together at meal time. I usually serve this chicken over rice but quinoa is delicious too.
Chicken with Yogurt
1/4 cup sliced or chopped almonds
1 T butter
4 chicken breasts
1 T butter
1/2 tsp paprika
1/4 tsp dill weed
1/4 tsp salt
1/3 cup water
1 cube chicken bouillon
1 medium onion
1/2 cup plain yogurt (I've also used Greek Yogurt and it works well also)
1 1/2 tsp cornstarch
1/4 cup cold water
-Cook almonds in 1 T melted butter until golden brown.
- Cube chicken and brown in 1 T butter until golden brown. Reduce heat and sprinkle with paprika, salt, and dill.
-Mix 1/3 cup water with bouillon. Pour over chicken. Add onion and simmer covered for 30 minutes.
-Remove chicken from pan and stir yogurt into the liquid remaining in the skillet.
-Mix cornstarch and 1/4 cup cold water and stir into the yogurt mixture.
-Heat to boiling and boil for one minute, stirring constantly.
-Pour sauce over chicken and sprinkle with almonds.
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