This recipe was given to me by a patient many years ago and I sometimes substitute dry white wine for half of the broth.
1/4 cup
all-purpose flour
2 tbsp
light sour cream
1 tbsp
Dijon mustard
1 cup
chicken broth (use a no salt added brand)
4
chicken breasts (not “seasoned”)
1/4 tsp
dried thyme
1 tbsp
nonhydrogenated margarine
1 1/2 cups
mushrooms, quartered
3
chopped green onions
Fresh ground pepper and chopped fresh parsley to taste
Mix together 2tsp flour, sour cream, mustard and 2tbsp of chicken broth. Set aside. Sprinkle chicken with thyme and pepper then dredge in flour. Melt margarine in large nonstick pan on medium-low heat. Cook chicken for about 5 minutes per side or until no longer pink inside. Remove chicken and keep warm.
Add mushrooms to skillet and cook, stirring, for 3 minutes. Add remaining chicken broth, increase heat to high and boil for 3 minutes. Whisk in sour cream mixture; add green onions. Stir until thickened (about 3 minutes). Pour over chicken, garnish with pepper and parsley and serve.
Servings per recipe: 8
Serving size: 1/2 chicken breast and 1/8th of mushroom sauce
3 protein, 1 veg
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
This recipe is easy and very tasty
Glad to hear you like it!