LIGHT CHICKEN PAPRIKAS

4 tsps. olive oil or vegetable oil
4 large fresh shiitake mushrooms (about 5-l/2 ozs.) stems removed,
sliced
4 boneless skinless chicken breast halves (about 5-oz. each) cut
into l/2″ wide strips
l large red bel pepper, halved lengthwise, thinly sliced
3/4 cup thinly sliced onion
2 garlic cloves, finely chopped
2 tsps. paprika
Pinch of dried marjoram, crumbled
l tsp. all purpose flour
l/2 cup canned low salt chicken broth, fat skimmed
l/2 cup plain nonfat yogurt
2 tbsps. chopped parsley
Heat 2 tsps. oil in l0″ nonstick skillet over med-low heat. Add
mushrooms and saute 5 mins. Season with s&p; saute l min. longer.
Transfer to plate. Increase heat to high and add chicken to skillet;
stir until cooked through. Season with s&p, transfer to plate with
mushrooms. Reduce heat to medium. Add remaining 2tsps. oil to
skillet. Stir in bell pepper and onion; saute until lightly browned.
Add garlic, paprika and marjoram; cook l min. longer. Sprinkle with
flour; stir to coat. Add chicken broth, cover and cook over low heat
l0 minutes. Uncover and cool 5 mins.
Transfer half of pepper and onion mixture to food processor, add
yogurt and puree. Return to skillet. Stir in reserved mushrooms,
chicken and any accumulated juices. Reheat over low heat.
Garnish with parsley.
Serves 4. Bon Appetit Sept. l992.
Serve over noodles or rice.