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)
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.
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.