Recipe - Lemony Mushroom Chicken Saute

4 Skinless Boneless Chicken
Breast Halves
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon IcbinbLight, *Note
2 cup Sliced Fresh Mushrooms
1 Clove Garlic, Minced
One half cup Nonfat Vegetarian Broth,
Chicken Flavored
2 teaspoon AllPurpose Flour
One half teaspoon Grated Lemon Rind
2 tablespoon Nonfat Sour Cream
2 tablespoon Chopped Fresh Parsley, If
Desired

*NOTE: Original recipe used regular margarine or butter...I used I Can't
Believe It's Not ButterLight

Grated lemon peel adds an unexpected flavor accent to a simple chicken and
mushroom entree. Serve with noodles or rice.

Spray large nonstick skillet with nonstick cooking spray. Heat over
medhigh heat until hot. Sprinkle both sides of chicken with salt and
pepper; place in hot skillet. Cook 7 9 min on each side or until chicken
is forktender and juices run clear. Remove chicken from skillet; cover to
keep warm.

Spray skillet again with cooking spray. Add margarine; melt over medhigh
heat. Add mushrooms and garlic; cook 4 6 min or until mushrooms are
tender.

Meanwhile, in small bowl, combine broth, flour and lemon peel; blend well.
Add to mushroom mixture in skillet; cook and stir over med heat until
bubbly and thickened. Stir in sour cream until well blended. Serve sauce
over chicken; sprinkle with parsley.

Makes 4 servings

According to book: Cal 190; Fat 6g; Carb 4g; Fib 4g; Sugars 1g; Pro 29g;
Sod 75mg; CFF 9% Dietary exchanges: 1 vegetable, 4 very lean meat, One half fat

Well, I gotta admit...this recipe **really** impressed me. It is incredibly
good!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 136.8, Fat 2.9g, Carb 4.5g, Fib 0.5g, Pro 21.7g, Sod 337mg,
CFF 19.7%.
Recipe by: Fast and Hearty, Mar/April 1997 Posted to Digest
eatlf.v097.n068 by Reggie Dwork reggie@reggie.com on Mar 12, 1997