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Ingredientes
- 1 Tbsp. Vegetable oil (I used PAM)
- 10 ounce Skinless, boneless chicken breast, cut into 1/2" strips
- 2 c. Sliced mushrooms
- 1 c. Sliced onions
- 1 c. Low-sodium chicken broth
- 2 tsp All purpose flour
- 3 Tbsp. Nonfat lowfat sour cream
- 1 tsp Red wine vinegar
- 1 tsp Dijon-style mustard
- 1/4 tsp Black pepper
Direcciones
- 1. In medium skillet, heat 2 tsp oil (or possibly PAM); add in chicken. Cook over medium high heat; stirring frequently, till golden. Remove chicken from skillet, set aside.
- 2. In same skilet, add in mushrooms and onions. Cook, stirring frequently, till all liquid has evaporated and onions are golden.
- 3. In small bowl, with wire whisk, combine broth and flour, blending till flour is dissolved; strain and add in to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 min, stirring frequently.
- 4. Stir reserved chicken into broth mix; simmer 5 min. Remove skillet from heat; stir in lowfat sour cream, vinegar, mustard and pepper.
- makes four servings, fat = 6 grams, fiber = 2 grams.
- *I served over angel hair pasta! DELICIOUS!!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 523 | |
| Calories from Fat 222 | 42% |
| Total Fat 25.06g | 31% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.41g | |
| Cholesterol 126mg | 42% |
| Sodium 232mg | 10% |
| Potassium 1324mg | 38% |
| Total Carbs 22.37g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.22g | 5% |
| Protein 54.03g | 86% |
