Ingredients:
4 medium chicken breast halves (1 1/2 pounds total)
non-stick cooking spray
1 to 2 teaspoons olive oil or cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon green peppercorns, crushed
1 cup reduced-sodium chicken broth
1/2 cup evaporated skim milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 tablespoon Dijon-style mustard
2 cups hot cooked fusilli, vermicelli, or other pasta (optional)
fresh sage, optional
Directions:
1. Remove skin from chicken. Rinse chicken; pat dry with paper towels.
2. Spray a cold large skillet with nonstick spray coating. Preheat skillet over medium heat. Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove chicken from skillet.
3. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon oil, if necessary.) Add mushrooms, onion, and crushed peppercorns. Cook and stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer 20 minutes or till chicken is tender and no longer pink. Remove chicken.
4. Stir together milk and flour. Add to skillet. Cook and stir till thickened and bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return chicken to skillet and heat through. Serve over hot cooked pasta, if desired. Garnish with fresh sage sprigs, if desired.
Servings: 4
Nutritional Information Per Serving: 217 calories, 5 g total fat, 1 g saturated fat, 70 mg cholesterol, 230 mg sodium, 12 g carbohydrate, 1 g fiber, 30 g protein.
Start to finish: 45 minutes