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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

pink.

 

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

thickened.

 

Sprinkle with chives.

 

Serve over pasta.

 

 

Servings: 4

POINTS: 6


-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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