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Chicken in Creamy Mushroom Sauce

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Chicken in Creamy Mushroom Sauce


2 tablespoons cornstarch

1 cup water

1 pound boneless chicken -- breasts

1/4 cup onion -- chopped

2 cloves garlic -- crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 red pepper -- coarsely chopped

3 cups mushrooms -- sliced

1/4 cup dry white wine

3 packages chicken bouillon granules

2 tablespoons fat free sour cream

3 tablespoons chives -- fresh and chopped

3 cups farfalle (bow tie pasta) -- cooked



Stir cornstarch into water and reserve.


Cut chicken into thin strips.


Coat large skillet with nonstick cooking spray; heat until hot.


Cook onion, garlic, salt and pepper in skillet over medium-high heat for

about 3 minutes, stirring frequently, until onion is tender.


Stir in chicken and red pepper.


Cook about 6 minutes, stirring frequently, until chicken is no longer



Stir in mushrooms, wine and boullion granules.


Heat to boiling; reduce, cover and simmer 1 minute.


Stir in sour cream.


Stir in cornstarch mixture.


Cook over medium-high heat about 2 minutes, stirring frequently, until



Sprinkle with chives.


Serve over pasta.



Servings: 4


-Laurie :)<BR>196.2/164.4/120 (personal goal)

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Laurie: This chicken w/ mushrom sauce sounds great! I can't wait to try it this week. I've been looking for a new way to cook "the bird". Thanks for posting this recipe!

Shari<br />OP since 5/15/01<br />67 lbs. lost on WW; 107 lost total

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