Chicken with Mushroom Sauce

A fat-free sour cream and mushroom sauce makes this low-fat chicken dish extra rich.

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17 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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Chicken with Mushroom Sauce

Ingredients 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
1/8
teaspoon black pepper
1
tablespoon dry sherry (optional)
2
cups hot cooked white or brown rice
 
 
Fresh chives (optional)
 
Edible flowers (optional)

Directions

    Chicken:
  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.
  3. Sauce:
  4. 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.

From the Test Kitchen

Good Food, Good Health Eating Plan Exchanges:

2 starch, 1 protein.

Nutrition Facts

(Chicken with Mushroom Sauce)
    Per serving:
  • 288 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 49 mg chol.,
  • 181 mg sodium,
  • 37 g carb.,
  • 1 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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