Creamy Mushroom Chicken

4 skinless, boness chicken breast halves
1 tsp. olive oil
2 cups fresh sliced mushrooms
1 medium red swet bell pepper, cut into 3/4 inch pieces
1/2 tsp. bottled minced garlic (1 clove)
1/2 cup reduced sodium chicken broth
1/2 cup fat free sour cream
1 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.