Creamy Chicken Medley

Serves: 4
Total Calories: 255


4 chicken breasts boneless, skinless
1/8 teaspoon black pepper
1/2 cup onion chopped
1/2 cup chicken broth double-strength
1 (10-ounce) package peas and carrots
3/4 cup sour cream


Preheat oven to 200°.

Rinse chicken and pat dry. Sprinkle with pepper.

In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an overproof platter. Loosely cover and place in oven to keep warm.

Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened.

Spoon sauce over chicken and vegetables. Serve immediately.

Serve with buttered noodles and sliced tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 86

This Creamy Chicken Medley recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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