Chicken with Mushroom Sauce
- 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.
- 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.
- 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