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Ingredientes
- 15 ounce Skinless Boneless Chicken Breasts
- 1 Tbsp. Extra virgin olive oil Plus
- 1 tsp Extra virgin olive oil
- 1/2 c. Minced onion
- 3 x Cloves Garlic chopped
- 1 Tbsp. Flour
- 1 1/2 c. Sliced mushrooms
- 1 c. Nonfat Chicken Broth
- 2 Tbsp. Minced parsley
- 1 1/2 tsp Dry thyme
- 1 tsp Chicken Seasoning
- 1 ounce Dry Sherry Plus
- 2 Tbsp. Dry Sherry
- 1/4 tsp Black pepper
- 1/4 c. Nonfat lowfat sour cream
Direcciones
- 1. Cut the chicken into bite size pcs. In a large nonstick skillet, over medium high heat, hot 1 Tbsp. of the oil till warm but not smoking. Add in the chicken and cook, stirring till browned, about 3-5 min. Remove the chicken to a plate and cover loosely to keep hot.
- 2. Add in the remaining 1 tsp. of oil to the skillet. Add in the onion and garlic, and cook, stirring till the onion begins to brown (3-5 min). Stir in the flour and cook, stirring, till the flour is no longer visible, about 30 seconds.
- 3. Add in the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, till the mix has thickened slightly. Return the chicken to the skillet and cook till heated through, about 1 minute.
- 4. Remove the skillet from the heat and stir in the lowfat sour cream.
- NOTE: You can make this ahead of time, reserving the addition of the lowfat sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 76 | 39% |
| Total Fat 8.56g | 11% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 48mg | 16% |
| Sodium 155mg | 6% |
| Potassium 391mg | 11% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.86g | 2% |
| Protein 18.44g | 30% |
