Chicken brest with shitake mushroom and sun dried tomato cream sauce (serves 4)

1 tsp garlic
1/2 cup diced onion
1/2 cup sliced sundried tomatoes
2 cups sliced button mushrooms
1 cup sliced shitake mushrooms
1 tsp lemon juice
1/4 tsp dried thyme
1 Tbl minced fresh basil
1-1/2 cups chicken broth
Pinch of black pepper
1 Tbl Low-sodium soy sauce
4 skinless chicken breasts
1 tsp cornstarch, dissolved in 2 Tbl cold chicken broth
1/2 cup of creamy mixture

Creamy mixture

2 oz evaporated milk
1/8 cup nonfat cream cheese
1/2 cup nonfat sour cream

Directions: Cook garlic, onion and sundried tomatoes in white wine until soft. Add mushrooms, lemon juice and herbs and cook until soft. Add chicken broth and chicken breasts. Cook on each side for 7 minutes or until done. Take the chicken out of the pan and thicken with the cornstarch. Add the creamy mixture and heat but do not boil. Serve over brown rice

Calories per serving
Total Fat
Total Carbohydrates
Dietary Fiber
Sugars
Protein

WW Points Plus

169
3.7 g
5.1 g
1.1 g
3.0 g
29.2 g

4 Points