Serves: 4
Total Calories: 133

1 (10-ounce) can reduced-fat cream of chicken soup
1/2 cup reduced-fat sour cream
4 medium green onions, chopped
4 boneless, skinless chicken breast halves (4-oz each), rinsed and patted dry
1 pound new potatoes, cut into 1/2-inch wedges
coarsely ground black pepper

1. In a medium mixing bowl, combine the soup, sour cream and all but 2 Tbsp of the onions and set aside.

2. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all.

3. Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.

EXCHANGES
2 Starch
3 Very Lean Meat
1 Fat

NUTRITION FACTS
Calories 314
Calories from Fat 63
Total Fat 7g
Saturated Fat 3g
Cholesterol 85mg
Sodium 391mg
Total Carbohydrate 30g
Dietary Fiber 3g
Sugars 5g
Protein 31g

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 84

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