1 serving cooking spray or enough to coat skillet
2 cups mushrooms, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
1 small sweet red pepper, diced
1 teaspoon paprika
3/4 teaspoon table salt
1/2 teaspoon black pepper
1/2 cup canned chicken broth
1 pound uncooked chicken breast, boneless and skinless
1 tablespoons all purpose flour
1/2 cup fat free sour cream
| | Coat a nonstick skillet with cooking spray and heat. Add mushrooms,
onion, garlic and pepper; saute 5 minutes. Stir in paprika, salt and
pepper; cook 30 seconds more. Spoon mixture into a 4 to 5 quart
crockpot; add broth. Cut each chicken breast into 4 long strips; add
to slow cooker. Cover and cook on low setting for 5 to 6 hours. Stir
together flour and sour cream in a cup; stir into chicken mixture.
Cover and cook on low until the mixture is thick and hot, about 10
minutes more. Makes about 2 cups per serving. |
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