- make this recipe
- user reviews ()
- Chicken:
- Nonstick cooking spray
- 4 small skinless, boneless chicken breast halves (about 12 ounces total)
- 1 teaspoon olive oil
- 2 cups sliced fresh mushrooms
- 1 medium red or green sweet pepper, cut into 3/4-inch squares
- 1 clove garlic, minced
- 1/2 cup reduced-sodium chicken broth
- Salt
- Pepper
- Sauce:
- 1/2 cup fat-free dairy sour cream
- 1 tablespoon all-purpose flour
- 1/8 teaspoon black pepper
- 1 tablespoon dry sherry (optional)
- 2 cups hot cooked white or brown rice
- Snipped fresh parsley
- Fresh chives (optional)
- Edible flowers (optional)
1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from skillet.
2. Add oil to hot skillet. Cook the mushrooms, sweet pepper, and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into skillet. Return chicken to skillet. Sprinkle lightly with salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.
Sauce::3. In a bowl stir or whisk together sour cream, flour, and the 1/8 teaspoon black pepper until smooth. If desired, stir in sherry. Stir into mixture in skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice tossed with parsley. If desired, garnish with chives and flowers. Makes 4 servings.
- 2 starch, 1 protein.
- Servings Per Recipe 4,
- cal. (kcal) 288,
- Fat, total (g) 4,
- chol. (mg) 49,
- sat. fat (g) 1,
- carb. (g) 37,
- fiber (g) 1,
- pro. (g) 26,
- vit. A (RE) 206,
- vit. C (mg) 45,
- sodium (mg) 181,
- calcium (mg) 71,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 2,
- Very Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
