Chicken with Mushroom Sauce
Recipe from Better Homes and Gardens

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


Chicken with Mushroom Sauce


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Total Time: 30 mins
Servings: Makes 4 servings.
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Ingredients
 
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  •     Nonstick cooking sprayOn Sale
  • 4    small skinless, boneless chicken breast halves (about 12 ounces total)On Sale
  • 1  teaspoon  olive oilOn Sale
  • 2  cups  sliced fresh mushroomsOn Sale
  • 1    medium red or green sweet pepper, cut into 3/4-inch squaresOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1/2  cup  reduced-sodium chicken brothOn Sale
  •     SaltOn Sale
  •     PepperOn Sale
  • 1/2  cup  fat-free dairy sour creamOn Sale
  • 1  tablespoon  all-purpose flourOn Sale
  • 1/8  teaspoon  black pepperOn Sale
  • 1  tablespoon  dry sherry (optional)On Sale
  • 2  cups  hot cooked white or brown riceOn Sale
  •     Snipped fresh parsleyOn Sale
  •     Fresh chives (optional)On Sale
  •     Edible flowers (optional)On Sale
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Directions
1.
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.
2.
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.
3.
For 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 information
Calories 288, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 49 mg, Sodium 181 mg, Carbohydrate 37 g, Fiber 1 g, Protein 26 g. Daily Values: Vitamin A 20%, Vitamin C 77%, Calcium 7%, Iron 14%. Exchanges: Vegetable 1.5, Starch 2. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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Simple Chicken and Rice
Simple Chicken and Rice

Chicken is lightly coated with a spiced tomato-mushroom blend for this skillet main dish recipe. Make the blend ahead of time to ease preparation.

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