This is a long-time favorite at our house. It's a quick and delicious supper for the family. Add your favorite salad and a steamed (or microwaved) vegetable. Skip the bread with a pasta serving.
Ingredients:
- 4 boneless, skinless chicken breasts (add more veggies and sauce for more chicken servings)
- 2 large summer tomatoes, chopped
- 3 scallions (green onions, use all)
- 1 box fresh sliced mushrooms
- 3 Tb canola or vegetable oil
- 1 t flour
- 2 t butter
- 4 oz. fat-free or low-fat chicken broth
- 1 t thyme (optional)
- 1 8oz carton light or fat-free sour cream
- Small bowtie pasta
Preparation:
Pound chicken breasts to even thickness. Salt and pepper chicken. Saute in oil on medium high heat for 5 minutes on each side. Transfer chicken to oven-proof dish; cover and place in 250 oven.Stir mushrooms and a tablespoon of water into pan drippings. Reduce heat to saute mushrooms slowly util soft. Add chopped tomatoes and green onions and cook until soft. Stir to release sauteed bits and add 2 t butter and 1 t flour. Cook on low for 1 minute and add 4 oz. chicken broth. Season with thyme and stir until silky. Remove from heat and stir in sour cream. Serve immediately over chicken and pasta.
