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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 with foil and keep warm.

  • For sauce, in small bowl, combine sour cream, flour, and pepper. If desired, stir in sherry. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and vegetables; heat through.

Nutrition Facts

232 calories; protein 37g 74% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2g; fat 4g 6% DV; saturated fat 1g 5% DV; cholesterol 82mg 27% DV; sodium 190mg 8% DV.