Anytime I see anything described as creamy and it's low calorie, I know I have to try it. This is veggies & chicken with a creamy coating. It is so delicious and pretty quick for a weeknight dinner.
Also, a note, I went to pull my camera out to photograph the finished product only to find that my camera was dead so, unfortunately, I dont have a photo to share. Sorry about that!
Recipe is from BHG.
Yields 4 servings.
232 calories per serving.
INGREDIENTS
Nonstick cooking spray
4 boneless, skinless chicken breasts
1 tsp olive oil
2 c sliced mushrooms, fresh
1 green pepper, cut into 3/4 in pieces
1 clove garlic, minced
1/2 c reduced-sodium chicken broth
1/2 c fat-free sour cream
1 tbsp flour
1/8 tsp black pepper
DIRECTIONS
Coat a large nonstick skillet with cooking spray & heat over medium heat.
Add chicken & cook for about 5 minutes (until browned) turning once.
Remove chicken from skillet.
Add oil to skillet.
Add mushrooms, green pepper, & garlic and cook until veggies are tender, stirring often.
Remove veggies & cover to keep warm.
Add broth to skillet & return chicken.
Sprinkle chicken lightly with pepper.
Bring to a boil & reduce heat.
Cover & simmer for 5 - 7 minutes.
Remove chicken; cover & keep warm.
For sauce:
In a small bowl combine sour cream, flour, & 1/8 tsp black pepper.
Add to skillet; cook & stir until thick & bubbly.
Return chicken & veggies & heat through.
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