Chicken Fricassee with Mushrooms

By bakers_delight85

Ingredients

• 2 tsp. olive oil or vegetable oil
• 4 skinless boneless chicken thighs (1 pound)
• 1/3 cup ready-to-serve fat-free reduced-sodium chicken broth
• 2 cups sliced mushrooms (6 ounces)
• 1 cup frozen carrots, onions and red peppers (from 16-ounce package)
• 1 can (14 1/2-ounces) whole tomatoes, undrained
• 1/4 cup fat-free sour cream
• 1/2 tsp. salt

Preparation

Step 1

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil, turning once, until brown. Stir in broth, mushrooms, vegetable mixture and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Cook vegetable mixture in skillet over high heat about 5 minutes, stirring occasionally, until thickened; remove from heat. Stir in sour cream and salt. Serve vegetable mixture over chicken.
Per serving: 215 calories, 9g fat, 75mg cholesterol, 650mg sodium, 9g carb, 2g fiber, 27g protein