3 cups sliced onions
2 tablespoons reduced-calorie margarine
1 pound skinless, boneless chicken thighs, visible fat trimmed, cut in 1-inch-wide strips
1 tablespoon each minced garlic and paprika
1 cup fat-free, reduced-sodium chicken broth
1/4 teaspoon each salt and pepper
1 1/2 cups (12 ounces) plain lowfat yogurt
1 1/2 tablespoons cornstarch
Accompaniments: 8 ounces egg noodles (made without yolks) and 2 cups frozen green peas, cooked as directed on packages
In a large nonstick skillet, sauté onions in 1 tablespoon margarine over medium heat. Push onions to edge.
Add remaining margarine; when melted, add chicken in a single layer. Sprinkle with garlic and paprika. Cook until lightly browned, about 2 minutes, then turn strips over and cook 1 minute more. Add broth, salt, and pepper. Cover and simmer 5 minutes or until chicken is cooked through. Remove skillet from heat.
In a medium bowl, whisk a little yogurt with the cornstarch until blended; whisk in remaining yogurt. Stirring, slowly add to liquid in skillet. When blended, return to low heat and stir until slightly thickened. Serve over noodles, with peas.
