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Ingredients
- 2 whole chicken breasts (about 1 lb.), skinned, boned, cut in thin strips
- 1 teaspoon salt
- 1/4 teaspoon garlic pwdr
- 1/4 teaspoon pepper
- 3 tbsp. butter
- 1 c. sliced green onions with tops
- 1 (4 ounce.) can sliced mushrooms, drain, reserve liquid
- 1/4 c. dry sherry
- 1/3 c. chicken broth
- 2 tbsp. cornstarch
- 1 c. well-liquid removed canned tomatoes, quartered, or possibly 2 fresh tomatoes, peeled and minced
- 1/2 c. lowfat sour cream
- 3 c. warm cooked rice
Directions
- Season chicken with salt, garlic pwdr, and pepper. Saute/fry in butter about 2 min. Add in onions and mushrooms; continue cooking till onions are tender. Stir in sherry. Blend mushroom liquid and broth into cornstarch. Pour into chicken mix; cook, stirring constantly, about 5 min. Stir in tomatoes and lowfat sour cream. Heat thoroughly, but don't boil. Serve over beds of fluffy rice. Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1299g | |
| Calories 1851 | |
| Calories from Fat 752 | 41% |
| Total Fat 85.0g | 106% |
| Saturated Fat 43.01g | 172% |
| Trans Fat 0.33g | |
| Cholesterol 330mg | 110% |
| Sodium 3551mg | 148% |
| Potassium 1519mg | 43% |
| Total Carbs 174.48g | 47% |
| Dietary Fiber 8.2g | 27% |
| Sugars 13.86g | 9% |
| Protein 78.89g | 126% |
