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Creamy Mushroom Chicken

From: Diabetic Living

Thanks to fat-free sour cream, you can have a rich-tasting sauce for the recipe without all the calories and fat. Add a tossed salad to the menu, and you'll have a complete meal.

Servings: 4 (1 chicken breast half and 1/2 cup vegetable/sauce mixture) servings
Total: 35 mins
Rated :  Not yet rated
Ingredients
Nonstick cooking spray
4 skinless, boneless chicken breasts halves (about 1-1/4 lb. total)
1 tsp. olive oil
2 cups sliced fresh mushrooms
1 medium red or green sweet 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 dairy sour cream
1 Tbsp. all-purpose flour
1/8 tsp. ground black pepper
1 Tbsp. dry sherry (optional)

Directions
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, sweet 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 chicken lightly with salt and ground black pepper. Bring to boiling; 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. If desired, stir in sherry. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and vegetables; heat through. Makes 4 (1 chicken breast half and 1/2 cup vegetable/sauce mixture) servings.

Nutrition Facts
Calories 232, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 82 mg, Sodium 190 mg, Carbohydrate 10 g, Total Sugar 2 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet


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