Entrees : Poultry Last Updated: Jul 30th, 2009 - 09:52:33 Quick Chicken with Creamy Mushroom Sauce By Sandra Woodruff  Printer friendly page Yield: 4 servings 10 3/4-ouunce can condensed light cream of mushroom soup 1/2 cup nonfat or low-fat milk 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 2 cups sliced fresh mushrooms 1. Combine the soup and milk and stir to mix. Set aside. 2. Sprinkle both sides of the chicken with some of the garlic and pepper. Preheat a large nonstick skillet over medium-high heat. Add the chicken and cook for a couple of minutes on each side to brown. 3. Reduce the heat under the skillet to medium. Scatter the mushrooms over and around the chicken and pour the soup mixture into the skillet. Let the soup mixture come to a boil. Reduce the heat to medium-low. Cover, and simmer for 15 minutes, stirring occasionally. Serve hot over brown rice or whole grain noodles if desired. Nutritional Facts (per serving) Calories: 188    Carbohydrates: 9 g    Fiber: 0.5 g     Fat: 3.1 g    Sat. Fat: 1 g Cholesterol: 72 mg      Protein: 29 g    Sodium: 386 mg    Calcium: 114 mg GI rating: low      Diabetic exchanges: 3  lean meat, 1/2 carbohydrate © Copyright 2005 by eatsmarttoday.com Top of Page