A recipe from the Sneaky Kitchen by Karen Danielson
Non-stick cooking spray
4 skinless boneless chicken breasts, seasoned with garlic salt & pepper
6 green onions & tops, chopped
1 medium onion, chopped
1 4-oz. can mushroom stems & pieces, drained, liquid reserved
2 cups chicken broth, de-fatted
1/2 cup nonfat or light sour cream
2 Tablespoons all-purpose flour
2 Tablespoons fresh parsley, chopped
salt & pepper, to taste
4 fresh parsley sprigs, for garnish
1 16-oz. package Light & Fluffy Macaroni Dumplings, cooked &
Spray a lg. non-stick skillet with non-stick cooking spray. Brown both sides of seasoned chicken breasts in hot
skillet, then remove to another dish & reserve. Sauté onions & mushrooms in same skillet, using reserved mushroom broth for sautéing
& deglazing the pan.
When onions are tender-crisp, return chicken breasts to
skillet & add chicken broth. Cover & simmer about 10 min, or until the chicken has become opaque
& juices run
clear when tested with a fork. Remove chicken to serving platter & cover to
In separate bowl, blend flour & sour cream with a wire whisk until smooth. Whisk sour cream mix into broth in skillet
& cook on low heat until thick & bubbling, but
do not boil hard or the sour cream will break down & curdle.
Add chopped parsley & reserved chicken breasts to skillet along with any
chicken juices that have accumulated. Cook another minute or two until chicken breasts are thoroughly heated. Season with salt
& pepper to taste.
Serve chicken breasts on top of a bed of the hot,
cooked macaroni dumplings. Spoon the sauce over top, garnish with a fresh
parsley sprig & enjoy!!