ingredients

•     Nonstick cooking spray
• 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  reduced-sodium chicken broth
•     Salt
•     Pepper
• 1/2  cup  fat-free dairy sour cream
• 1  tablespoon  all-purpose flour
• 1/8  teaspoon  black pepper
• 1  tablespoon  dry sherry (optional)
• 2  cups  hot cooked white or brown rice
•     Snipped fresh parsley
•     Fresh chives (optional)
•     Edible flowers (optional)

directions

1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from skillet.

2. Add oil to hot skillet. Cook the mushrooms, sweet pepper, and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into skillet. Return chicken to skillet. Sprinkle lightly with salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.

3. For sauce, in a bowl stir or whisk together sour cream, flour, and the 1/8 teaspoon black pepper until smooth. If desired, stir in sherry. Stir into mixture in skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice tossed with parsley. If desired, garnish with chives and flowers. Makes 4 servings.

Good Food, Good Health Eating Plan Exchanges: 2 starch, 1 protein.