Paprika Chicken

In skillet over medium heat, brown chicken in margarine (or oil) about 15 minutes. Remove chicken and drain on paper towelling. Add onion to skillet with garlic and cook until onion is tender. Drain. Stir tomato juice, paprika, salt, pepper and thyme into skillet with onions. Return chicken to skillet. Cover and simmer 35 to 40 minutes until tender.

Remove chicken to platter and keep warm. Skim fat from pan juices. Stir cornstarch into yogurt. Stir 1/2 cup (125 ml) pan juices onto yogurt mixture and return all to skillet. Cook and stir until tickened. Do not boil.
Serve chicken and sauce over noodles, sprinkled with parsley.

Makes four servings, about 200 calories per serving.