Lemony mushroom chicken saute

4 Servings

Ingredients

Quantity Ingredient
4 Skinless Boneless Chicken Breast Halves
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Icbinb-Light, *Note
2 cups Sliced Fresh Mushrooms
1 Clove Garlic, Minced
½ cup Nonfat Vegetarian Broth, Chicken Flavored
2 teaspoons All-Purpose Flour
½ teaspoon Grated Lemon Rind
2 tablespoons Nonfat Sour Cream
2 tablespoons Chopped Fresh Parsley, If Desired

Directions

*NOTE: Original recipe used regular margarine or butter...I used I Can't Believe It's Not Butter-Light

Grated lemon peel adds an unexpected flavor accent to a simple chicken and mushroom entree. Serve with noodles or rice.

Spray large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Sprinkle both sides of chicken with salt and pepper; place in hot skillet. Cook 7 - 9 min on each side or until chicken is fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.

Spray skillet again with cooking spray. Add margarine; melt over med-high heat. Add mushrooms and garlic; cook 4 - 6 min or until mushrooms are tender.

Meanwhile, in small bowl, combine broth, flour and lemon peel; blend well.

Add to mushroom mixture in skillet; cook and stir over med heat until bubbly and thickened. Stir in sour cream until well blended. Serve sauce over chicken; sprinkle with parsley.

Makes 4 servings

According to book: Cal 190; Fat 6g; Carb 4g; Fib 4g; Sugars 1g; Pro 29g; Sod 75mg; CFF 9% Dietary exchanges: 1 vegetable, 4 very lean meat, ½ fat Well, I gotta admit...this recipe **really** impressed me. It is incredibly good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 136⅘, Fat 2.9g, Carb 4.5g, Fib 0.5g, Pro 21.7g, Sod 337mg, CFF 19.7%.

Recipe by: Fast and Hearty, Mar/April 1997 Posted to Digest eat-lf.v097.n068 by Reggie Dwork <reggie@...> on Mar 12, 1997

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