Ingredients

The following ingredients have 4 Servings
  • 24 oz . Boneless Chicken Breast, cut in 1" pieces
  • 2 tbsp . All-Purpose Flour
  • 2 tbsp . Extra Virgin Olive Oil
  • 1 tbsp . Butter
  • 2 Scallions, chopped
  • 8 oz . Mushrooms, sliced
  • 1 tbsp . All-Purpose Flour
  • 1 c . Low Sodium Chicken Broth
  • 1/2 c . Skim Milk
  • 1/4 c . Reduced Fat Sour Cream
  • 1 tbsp . Parsley, chopped

Instruction

  • Heat oil and butter in a large, nonstick saute pan.
  • Combine the flour and the chicken in a small bowl; mix well.
  • Add the chicken to the heated oil mixture and cook through; approximately 5-8 minutes. Remove from the pan, cover and set aside.
  • Add the scallions and mushrooms to the pan and saute for 4-5 minutes until mushrooms start to soften.
  • Stir in 1 tbsp. flour, then add broth and milk; mix well.
  • Next, add the chicken back in, cover the pan and reduce the heat to low. Simmer for 15 minutes, then add in the sour cream and parsley. Serve over rice or pasta.