Creamy Mushroom Chicken

Creamy Mushroom Chicken

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • 4 skinless, boneless chicken breasts halves (about 1¼ pounds total)
  • 1 teaspoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 medium red or green sweet pepper, cut into ¾-inch pieces
  • ½ teaspoon bottled minced garlic (1 clove)
  • ½ cup reduced-sodium chicken broth
  • ½ cup fat-free dairy sour cream
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon ground black pepper
  • Dry sherry (optional)

Preparation

  • Prep

  • Ready In

  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 with foil and keep warm.
  4. 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 information

  • Serving size: 1 chicken breast half and ½ cup vegetable/sauce mixture
  • Per serving: 232 calories; 4 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 37 g protein; 82 mg cholesterol; 2 g sugars; 190 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 1 fat, 1 vegetable

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