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1 pound boneless chicken breast halves
3/4 pound fresh mushrooms, sliced thinly
2 tablespoons canola or olive oil
1/2 cup fat-free sour cream
2 tablespoons ketchup
Freshly ground pepper
Cut chicken into 1/2-inch thick slices, then slice in half.
Heat oil in large frying or saute pan. Add chicken and cook over high heat, stirring until chicken is browned, about 2 minutes.
Add mushrooms to chicken and continue to cook until mushrooms begin to release their moisture, about 3 minutes. Stir in sour cream and ketchup and heat thoroughly. Season to taste with freshly ground pepper. Serve over noodles or rice.
Kay Schriefer Moline