Recipe - Chicken Paprika

Three fourths cup Vegetable juice
1 One half teaspoon Flour
2 teaspoon Paprika
One half teaspoon Seasoned salt
1 teaspoon Olive oil
One fourth cup Sliced green onions
including tops
1 Garlic clove; minced
One half pound Chicken breasts
cut in 2inch strips
2 tablespoon Dairy sour cream
1 cup Hot cooked rice

GARNISH
Snipped fresh parsley

Combine vegetable juice, flour, paprika, and salt in small bowl; set
aside. Heat oil in medium skillet over medium heat. Add onions and
garlic; cook 1 minute. Add chicken strips and cook until chicken is
lightly browned. Add vegetable juice mixture. Cook until mixture boils,
stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove
from heat and stir in sour cream. Serve over rice. Sprinkle with
parsley.

Microwave Oven Instructions:
============================
Combine vegetable juice, flour, paprika, and salt in small bowl; set
aside. Combine oil, onions and garlic in medium microproof baking dish.
Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and
cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken
loses its pink color. Add vegetable juice mixture, cover and cook on HIGH
2 to 3 minutes, or until mixture boils. Stir, cover, and cook on
MEDIUMLOW (30% power) 15 minutes. Remove from oven and stir in sour
cream. Serve over rice. Sprinkle with parsley.

Each serving provides:
* 335 calories
* 29.2 g. protein
* 8.6 g. fat
* 33.4 g. carbohydrate
* 914 mg. sodium
* 76 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip