Name: Lemony Mushroom Chicken Saute
Ingredients: 4 Skinless Boneless Chicken Breast Halves; 1/4 ts Salt; 1/8 ts Pepper; 1 tb Icbinb-Light, *Note; 2 c Sliced Fresh Mushrooms; 1 Clove Garlic, Minced; 1/2 c Nonfat Vegetarian Broth, Chicken Flavored; 2 ts All-Purpose Flour; 1/2 ts Grated Lemon Rind; 2 tb Nonfat Sour Cream; 2 tb Chopped Fresh Parsley, If Desired

God’s plan from the beginning has been for one man and one woman to become one flesh in the covenant of marriage. When no suitable helper was found for Adam, the Lord God made a woman (Gen. 2:20, 22). She was bone of his bone and flesh of his flesh, and the two became one flesh (Gen. 2:23–24). God made the man and the woman to fit together, quite literally. In the creation, God intended for man and woman to exist in a state in which they could enjoy one another in an exclusive, lifelong “one flesh” union that would result in “filling the earth.” This kind of union only comes about in a heterosexual marriage.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Vegetarian	Chicken/tur, Low fat, Main dishes, Eat-lf mail	4	Servings

INGREDIENTS

4		Skinless Boneless Chicken Breast Halves
1/4	ts	Salt
1/8	ts	Pepper
1	tb	Icbinb-Light, *Note
2	c	Sliced Fresh Mushrooms
1		Clove Garlic, Minced
1/2	c	Nonfat Vegetarian Broth, Chicken Flavored
2	ts	All-Purpose Flour
1/2	ts	Grated Lemon Rind
2	tb	Nonfat Sour Cream
2	tb	Chopped Fresh Parsley, If Desired

INSTRUCTIONS

*NOTE: Original recipe used regular margarine or butter...I used I Can't
Believe It's Not Butter-Light
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
med-high 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 fork-tender and juices run clear. Remove chicken from skillet; cover to
keep warm.
Spray skillet again with cooking spray. Add margarine; melt over med-high
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, 1/2 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
eat-lf.v097.n068 by Reggie Dwork <reggie@reggie.com> on Mar 12, 1997

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