Paprika Chicken (For Diabetics)

1. Melt the butter in a nonstick skillet; sauté the onions until tender.

2. Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender.

3. Remove chicken and keep warm.

4. Stir the flour into the onions in the skillet. Gradually add the stock and season with salt.

5. Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt.

6. Return chicken to pan.

7. Spoon sauce over chicken.

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Nutrient	Quantity
Total fats	25.3929 g
Protein	18.2329 g
Carbohydrates	52.629 g
Energy	483.872 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2186 g
Water	508.179 g
Aspartic acid	1.1661 g
Calcium, Ca	280.334 mg
Lutein + zeaxanthin	886.624 g
Fiber, total dietary	11.2304 g
Fatty acids, total saturated 22:0	0.0022 g
Carotene, beta	1206.652 g
Niacin	7.3018 mg
Vitamin A, RAE	117.048 g
Arginine	1.5621 g
Riboflavin	0.5765 mg
Tocopherol, beta	0.0161 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0208 g
Fatty acids, total saturated 20:1	0.0409 g
Glutamic acid	2.717 g
Sodium, Na	392.428 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2816 g
Total lipid (fat)	25.3929 g
Manganese, Mn	1.1415 mg
Fructose	4.4367 g
Proline	0.5105 g
Fatty acids, total saturated 16:0	2.7125 g
Sucrose	3.2053 g
Choline, total	43.969 mg
Sugars, total	17.8356 g
Serine	0.5323 g
Fatty acids, total saturated 18:0	1.0713 g
Vitamin B-6	0.6959 mg
Selenium, Se	7.1698 g
Ash	5.238 g
Fatty acids, total saturated 18:1 undifferentiated	9.3306 g
Pantothenic acid	0.8214 mg
Phenylalanine	0.5329 g
Copper, Cu	1.0153 mg
Betaine	0.6466 mg
Thiamin	0.8238 mg
Retinol	2.4 g
Methionine	0.2802 g
Iron, Fe	3.2779 mg
Carbohydrate, by difference	52.629 g
Phosphorus, P	510.444 mg
Folate, total	119.154 g
Tocopherol, gamma	0.1628 mg
Alanine	0.5156 g
Cholesterol	7.2 mg
Valine	0.5495 g
Fatty acids, total saturated 18:2 undifferentiated	10.1619 g
Glycine	0.6649 g
Carotene, alpha	27.37 g
Glucose (dextrose)	6.425 g
Fatty acids, total saturated 14:0	0.0939 g
Zinc, Zn	3.1672 mg
Isoleucine	0.4157 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	10.3904 g
Tocotrienol, gamma	0.0041 mg
Leucine	0.7361 g
Tocotrienol, alpha	0.3097 mg
Vitamin A, IU	2309.434 IU
Folate, DFE	119.154 g
Tryptophan	0.2235 g
Vitamin C, total ascorbic acid	24.2014 mg
Phytosterols	56.05 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	0.0737 g
Fatty acids, total saturated 20:0	0.0022 g
Tyrosine	0.398 g
Vitamin K (phylloquinone)	5.4538 g
Fatty acids, total saturated	4.0281 g
Histidine	0.2921 g
Fatty acids, total monounsaturated	9.6736 g
Threonine	0.4223 g
Folate, food	119.154 g
Cryptoxanthin, beta	284.556 g
Vitamin E (alpha-tocopherol)	1.4746 mg
Magnesium, Mg	92.988 mg
Lysine	0.4135 g
Potassium, K	1010.38 mg
Cystine	0.1854 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Onion	2 cups	128	29.888	0.32
Paprika	2 teaspoons	12.972	2.4835	0.5929
plain yogurt	1 cup	0	0	0
purpose flour	3 tablespoons	0	0	0
chicken stock	1 cup	86.4	8.472	2.88
frying chicken	2.25	0	0	0