Chicken Budapest

Serves: 6
Total Calories: 40


1 3 pound frying chicken, skinned and cut into individual portions
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 1/2 teaspoons paprika
2 tablespoons polyunsaturated oil
1 clove garlic, minced
2 tablespoons flour
1 tablespoon polyunsaturated margarine
1 1/2 cups chicken stock
2 tablespoons dry white wine


Season the chicken with the pepper, salt and paprika. Brown the chicken in the oil in a skillet until browned on all sides. Drain thoroughly and add the garlic.

Blend the flour and margarine with the chicken stock and heat over low heat until the mixture thickens. Pour over the chicken, cover and simmer for 45 minutes. Remove the chicken, add the white wine to the skillet and bring to a boil. Pour the sauce over chicken and serve.

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 5

This Chicken Budapest recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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