Mushroom-y, creamy, Alfredo-y Chicken

1 tbsp olive oil
4 chicken breasts, pounded thin
7 oz. mushrooms (I used baby brown)
1 tbsp butter or margarine (I used Smart Balance 50/50 with Omega 3)
1/4 c light whipping cream
1/4 cup sour cream
2 oz.. 1/3 less fat cream cheese
1 14 oz. can of Swanson Natural Goodness less sodium chicken broth
1/4 c freshly grated pecorino romano or parmigiana regiano
spices to taste - garlic and onion powder, pepper

In a large skillet heat olive oil and cook thinned chicken breasts until no longer pink. Remove from skillet and set aside covered. Reduce heat and add chicken broth to deglaze pan. Slice mushrooms and add to the chicken broth along with the butter/margarine. Let the mushrooms cook for about 5 minutes or until the start to look darker in color. Add cream,sour cream and cream cheese. Bring to a bubble raising the heat a little if you have to. Add in the cheese and let bubble again to thicken. Stir often so muchrooms do not stick or bottom does not burn. After about 10-15 mins, return chicken to skillet, spoon some sauce over it and let simmer for another 7 - 10 minutes depending on how thick you like the sauce. It will not get really thick and the more you cook it the more it will reduce and the less you will have to spoon on the breasts.

Number of Servings: 4

Recipe submitted by SparkPeople user CRUZ2010.