Chicken with Mushroom Sauce

DIRECTIONS:

1. Lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from skillet.

2. Add oil to hot skillet. Cook the mushrooms, sweet pepper, and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into skillet. Return chicken to skillet. Sprinkle lightly with salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.

3. For sauce, in a bowl stir or whisk together sour cream, flour, and the 1/8 teaspoon black pepper until smooth. If desired, stir in sherry. Stir into mixture in skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice tossed with parsley. If desired, garnish with chives and flowers.

SHOPPING LIST :

Check each Item!
Nonstick cooking spray
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1 teaspoon olive oil
2 cups sliced fresh mushrooms
1 medium red or green sweet pepper
1 clove garlic
1/2 cup reduced-sodium chicken broth
Salt
Pepper
1/2 cup fat-free dairy sour cream
1 tablespoon all-purpose flour
1/8 teaspoon black pepper
1 tablespoon dry sherry (optional)
2 cups hot cooked white or brown rice
Snipped fresh parsley
Fresh chives (optional)
Edible flowers (optional)