Creamy Mushroom Chicken
- Number of Servings: 4
Ingredients
4 skinless, boness chicken breast halves1 tsp. olive oil2 cups fresh sliced mushrooms1 medium red swet bell pepper, cut into 3/4 inch pieces1/2 tsp. bottled minced garlic (1 clove)1/2 cup reduced sodium chicken broth1/2 cup fat free sour cream1 tbsp. all purpose flour
1. Lightly coat large nonstick skillet with cooking spray, heat over medium heat. Add chicken; cook about 4 minutes or until browned, turning once. Remove chicken from skillet.
2. Carefully add oil to hot skillet. Add mushrooms, bell pepper and garlic; cook until vegetables are tender; stirring often. Remove vegetables; cover and keep warm.
3. Carefully add broth to hot skillet, return chicken. Sprinkle lightly and salt and ground black pepper. Bring to boil; reduce heat. Cover and simmer for 5 to 7 minutes or until chicken is tender and no longer pink. Remove chicken; cover and keep warm.
4. For sauce; In small bowl, combine sour cream, flour and 1/8 teaspoon pepper. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and vegetables; heat through.
Number of Servings: 4
Recipe submitted by SparkPeople user CASEYLANE1.
2. Carefully add oil to hot skillet. Add mushrooms, bell pepper and garlic; cook until vegetables are tender; stirring often. Remove vegetables; cover and keep warm.
3. Carefully add broth to hot skillet, return chicken. Sprinkle lightly and salt and ground black pepper. Bring to boil; reduce heat. Cover and simmer for 5 to 7 minutes or until chicken is tender and no longer pink. Remove chicken; cover and keep warm.
4. For sauce; In small bowl, combine sour cream, flour and 1/8 teaspoon pepper. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and vegetables; heat through.
Number of Servings: 4
Recipe submitted by SparkPeople user CASEYLANE1.
Nutritional Info Amount Per Serving
- Calories: 323.9
- Total Fat: 4.6 g
- Cholesterol: 139.8 mg
- Sodium: 247.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.0 g
- Protein: 58.0 g
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