| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
2 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1/2 |
lb |
Boned and skinned chicken breast halves; cut into thin strips |
| 1/2 |
c |
Sliced onion |
| 1/2 |
c |
Sliced mushrooms |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Fat-free chicken broth |
| 1/3 |
c |
Apricot nectar |
| 1/4 |
c |
Dried apricot halves; cut into strips |
| 2 |
tb |
Golden raisins |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Fat-free sour cream |
INSTRUCTIONS
1. In a 9" skillet heat oil; add chicken and cook over medium-high
heat, stirring occasionally, until chicken is browned on all sides,
about 3 minutes. Add onion, mushrooms, and garlic, and cook, stirring
frequently, until onion is translucent, about 2 minutes.
2. Add remaining ingredients, except sour cream, and stir to combine;
bring mixture to a boil. Reduce heat to low, add sour cream, and let
simmer until flavors blend, about 5 minutes. Per serving: 303
Calories; 7g Fat (20% calories from fat); 32g Protein; 31g
Carbohydrate; 68mg Cholesterol; 295mg Sodium
Serving Ideas : Serve with or over brown or white rice.
NOTES : 6 WW points without rice
Recipe by: Weight Watcher's "Simply Light Cooking"
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Sep 9, 1999, converted by MM_Buster v2.0l.
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