Easy Cream Chicken


I was craving stroganoff, a chicken casserole and stuffing – at the same time! – so I came up with this recipe, modifying about three different full-fat recipes in The Sea Island cookbook.

Here’s what you need:
4 boneless, skinless chicken breasts
3 ribs celery, chopped
1/2 Vidalia onion, chopped
1 clove garlic, finely minced
2 tsp. olive oil
2/3 c. fresh or frozen sliced mushrooms
1/4 c. Parmesan cheese
1/3 c. Fat free sour cream
1 to 1/2 c. chicken broth (use fat free if canned)
1 t. tarragon, dried
1 T. Worcestershire sauce
Salt and pepper to taste

Here’s what you do:
1. Sear chicken breast on each side until brown in a non-stick pan on med-high heat. Place chicken in covered casserole dish in 400 degree oven to finish cooking (approximately 25 minutes).


2. In same non-stick pan used to cook chicken, sauté garlic, onion and celery until soft. Add pepper, salt, tarragon and a 1/3 of the chicken broth. Deglaze pan with broth and simmer mixture. Add mushrooms and worcestershire sauce and cook another 5 minutes or until mushrooms are cooked through.


3. Take chicken out of oven and pour chicken juices in casserole dish into the onion, celery onion mixture in pan. Add sour cream and Parmesan to pan mixture and bring to a light boil. Take off heat, pour over chicken and place in oven uncovered, baking another 5-7 minutes.

4. Serve hot (one chicken breast with 1/2 cup sauce is 5-6 WW PP+ depending on chicken size.)

I served with steamed broccoli topped with a little shredded sharp cheddar cheese and 3/4 c. microwave brown rice. Easy weeknight supper, and it stopped my weird craving… without all of the butter and fat!


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