Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
  • 9 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Chicken:
Sauce:

Directions

Chicken:
  • 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.

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  • 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:
  • 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.

Good Food, Good Health Eating Plan Exchanges:

2 starch, 1 protein.

Nutrition Facts

288 calories; fat 4g; cholesterol 49mg; saturated fat 1g; carbohydrates 37g; insoluble fiber 1g; protein 26g; vitamin a 206RE; vitamin c 45.5mg; sodium 181mg; calcium 70.7mg; iron 2.5mg.
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