15 oz Boneless chicken breasts

1 tb + 1 tsp olive oil

1/2 c Chopped onion

2 cl Garlic, minced

1 tb Flour

1 1/2 c Sliced mushrooms

1 c Chicken broth

2 tb Chopped parsley

1 1/2 ts Dried thyme

1 ts Chicken seasoning(I added)

1 oz (2 T) dry sherry

1/4 ts Black pepper

1/4 c Nonfat sour cream

1. Cut the chicken into bite size pieces. In a large nonstick skillet,

over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3 5 minutes. Remove the chicken to a plate and cover loosely to keep warm. 2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion

and garlic, and cook, stirring until the onion begins to brown (3 5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. 3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and

pepper, and bring to a boil, stirring, until the mixture has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute. 4. Remove the skillet from the heat and stir in the sour cream.

NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT! Per serving (3/4 cup each): 1 fat; 3 proteins; 1 vegetable; 30 optional calories. Nutritional information: 211 calories, 27 gm protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg sodium.