Email to Buny      

Chicken: 5 pt. Chicken with Mushroom Peppercorn Sauce

Source of Recipe

Dottie's Weight Loss Zone


Recipe Introduction

Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms.

List of Ingredients

4 medium chicken breast halves (1 1/2 pounds total)
1 to 2 teaspoons olive oil or cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon dried green peppercorns, crushed
1 cup reduced-sodium chicken broth
1/2 cup evaporated skim milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 tablespoon Dijon-style mustard
2 cups hot cooked fusilli, vermicelli, or other pasta (optional)
Fresh sage sprigs (optional)


Recipe

Remove skin from chicken. ÊRinse chicken; pat dry with paper towels. ÊSpray a cold large skillet with nonstick spray coating. ÊPreheat skillet over medium heat.ÊCook chicken in hot skillet about 10 minutes, turning to brown evenly. ÊRemove chicken from skillet. ÊAdd 1 teaspoon oil to skillet. Ê(Add additional 1 teaspoon oil, if necessary). ÊAdd mushrooms, onion, and crushed peppercorns. ÊCook and stir for 4 to 5 minutes or till vegetables are tender. ÊStir in broth; return chicken pieces to skillet. ÊBring to boiling. Ê

Reduce heat; cover and simmer 20 minutes or till chicken is tender and no longer pink. ÊRemove chicken. ÊStir together milk and flour. ÊAdd to skillet. ÊCook and stir till thickened and bubbly; cook and stir for 2 minutes more. ÊStir in mustard and sherry; returnchicken to skillet and heat through. ÊServe over hot cooked pasta, if desired.ÊGarnish with fresh sage sprigs, if desired.

Serves 4 at 5 pts. per serving.


PER SERVING: Ê217 Calories, 5 g Total Fat, 1 g Saturated Fat, 70 mg Cholesterol, 230 mg Sodium, 12 Total Carbohydrate, 1 g Dietary Fiber, 30 g Protein