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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 4 g total fat; 82 mg cholesterol; 190 mg sodium. 10 g carbohydrates; 37 g protein; Full Nutrition