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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 291.2
  • Total Fat: 7.8 g
  • Cholesterol: 88.4 mg
  • Sodium: 889.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 36.1 g

View full nutritional breakdown of Creamy Chicken with Zucchini and Sun Dried Tomatoes calories by ingredient
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Creamy Chicken with Zucchini and Sun Dried Tomatoes

Submitted by: SKISINCO

Introduction

Serve this creamy dish over noodles for a hearty, satisfying meal! Versatile recipe so use whatever vegetables you like! Serve this creamy dish over noodles for a hearty, satisfying meal! Versatile recipe so use whatever vegetables you like!
Number of Servings: 5

Ingredients

    1/2 cup whole grain flour
    3 boneless, skinless chicken breast halves
    salt and pepper to taste
    2 Tbsp. butter
    splash of olive oil
    1/2 cup white wine
    3/4 cup fat free chicken stock
    1 Tbsp. Dijon mustard
    1 cup sliced zucchini
    1/2 cup sliced mushrooms
    1/3 cup or about 6 sun-dried tomatoes packed in olive oil (can use dried-be sure to soak to soften) chopped
    2 cloves garlic minced
    1 tspn. dill weed
    1/3 cup reduced fat or fat free sour cream

Directions

Cut chicken into bite sized pieces; salt and pepper. Dredge pieces in flour and shake off excess. Heat the butter/olive oil in a large skillet over medium high heat. Brown the chicken on all sides.

Pour chicken broth and wine into skillet and scrape any bits off the bottom of the pan. Stir in the mustard, cover and cook for a few minutes, but not completely cooked through. Add the zucchini, mushrooms, sun-dried tomatoes. Add garlic and dill weed and stir. Cover and cook until zucchini and mushrooms are tender and the chicken is cooked through, about 5-10 minutes.

Remove from heat and slowly stir in sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more broth or wine.

Serve over a good wheat pasta or a side of roasted red potatoes and broccoli, enjoy!

Number of Servings: 5

Recipe submitted by SparkPeople user SKISINCO.






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Member Ratings For This Recipe

  • It's that time of year when we have an abundance of zucchini from our garden. To use it up I googled these ingredients. Absolutely loved this and so did my whole fam! I'm lactose intolerant and so I subbed dairy free creamcheese in for the sour cream and it was amazing. This is our new fave!!!! - 8/10/12

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