DIRECTIONS:

Serves 4

4 boneless, skinless chicken breast halves

1 Tbsp olive oil

ground black pepper to taste

1/2 pound fresh mushrooms, sliced

3/4 cup chicken broth

1 medium onion, chopped

2 minced garlic cloves

2 tbsp tarragon, dried

1/2 container Fat Free Sour Cream (8 oz)

Rinse chicken breasts, trim fat, & cut into smaller pieces.

*Optional: If you want to get the cholesterol out -- fish & chicken have cholesterol (which melts at 325 degrees); what they don’t have is saturated fat -- first parboil the chicken in 1-2” of water, then pour off all those pink-gloppy drippings; even rinse & clean under warm water, with the cleaned chicken still in the skillet.

Return skillet to stove & add olive oil. Toss chicken in the oil, sprinkle with pepper, and cook over medium-high heat until golden on one side. Turn, sautee other side, then push pieces to far side of skillet.

Add onion & garlic & cook until golden.

Add tarragon & mushrooms; cook for 2 more minutes.

Stir in chicken broth, stir, & lower heat.

Add sour cream, & stir chicken into rest of mixture. Cover chicken with sauce & simmer for 5 minutes, stirring occasionally.

Serve over cooked noodles, if desired. (Dreamfield’s or Shirataki)

Dreamfield’s, 1/8th the carbs of regular pasta. Serving size: 2 oz (they swell), 190 calories, Total Fat 1 g, 0 g saturated fat, 0 mg cholesterol, 0 g sugar, total carbs 42 g (dietary carbs, 5 g)

Shirataki Noodles: 1/30th the carbs of regular pasta. Serving size 2 oz, 20 calories. Each liquid-filled, chilled, package contains 2 servings.

Total fat 0.5 g, saturated fat 0 g, cholesterol 0 mg, Sugar 0 g, Total carbs 3 g