Chicken with Mushroom Sauce

Ingredients

  • 4 small skinless, boneless chicken breast halves (about 12 ounces total)
  • 1 teaspoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1 medium red or green sweet pepper, cut into 3/4-inch squares
  • 1 clove garlic, minced
  • 1/2 cup fat-free dairy sour cream
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon black pepper
  • 1 tablespoon dry sherry (optional)
  • 2 cups hot cooked white or brown rice
  • Chives (optional)
  • Edible flowers (optional)
  • Nonstick spray coating

Instructions

Prep Time: 10 minutes
Cooking Time: 15 minutes

Rinse chicken; pat dry with paper towels. Spray an unheated large nonstick skillet with nonstick coating. Cook chicken over medium heat about 4 minutes or till browned, turning once. Remove chicken from skillet.

Carefully add olive oil to hot skillet. Cook mushrooms, sweet pepper, and garlic in hot oil till tender. Remove vegetables from skillet; cover with foil to keep warm. Carefully stir chicken broth into skillet. Return chicken breasts to skillet. Sprinkle chicken lightly with salt and black pepper. Bring to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes or till chicken is tender and no longer pink. Transfer chicken to a serving platter; cover with foil to keep warm.

For sauce, in a small mixing bowl stir or whisk together sour cream, flour, and 1/8 teaspoon black pepper till smooth. Stir in the sherry, if desired. Stir into mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice. Garnish with chives and flowers, if desired.

Copyright 1999 Meredith Corp.