This is a tasty way to serve chicken and vegetables. Germans love different variations of gulasch, and this is one of my favorites. This can be served with boiled potatoes or noodles, and a steamed vegetable.
Preparation Time: 45 minutes
- 1 pound chicken breasts (boneless and skinless), cut into small chunks
- 1 onion, small, minced
- 1 red or yellow pepper, large, diced
- 1 stalk celery, diced
- 3 tbsp. canola oil
- 1 tsp paprika
- white pepper
- 3 tbsp. mustard powder
- 1/2 tsp. turmeric
- 1/2 cup chicken or vegetable broth
- 3 tbsp. fat free sour cream
- cornstarch for thickening
- In large sauce pan, saute onion in oil.
- Place chicken in bowl and sprinkle pepper, salt, and paprika on chicken. Mix well and set aside.
- When onion is golden, add in chicken. Stir while cooking, until browned.
- Place vegetables into the chicken, mix well and cook for 8 minutes.
- Sprinkle mixture with turmeric and mustard powder. Stir well.
- Pour in broth. Bring to boil, then reduce heat, stir, cover, and simmer for 10 minutes.
- Taste for seasoning. Add more mustard powder if desired. Add in sour cream, stirring constantly until well blended.
- Uncovered, bring to boil once more, then simmer for another 10 minutes.
- Prepare cornstarch, and add in gradually to thicken.
Makes 4 Servings
|Amount Per Serving|
|Calories 336||Cal. from Fat 123|
|% Daily Value *|
|Total Fat 13.9g||21%|
|Saturated Fat 1.5g||8%|
|Monounsat. Fat 7.8g|
|Polyunsat. Fat 3.8g|
|Trans Fat 0g|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.