Ingredients
>
1 lb. boneless, skinless chicken breasts
>
1/2 teaspoon ground black pepper
>
1 tablespoon canola oil, divided
>
8 oz. sliced mushrooms
>
1/2 cup chopped onion
>
2 tablespoons all-purpose flour
>
1/2 teaspoon dried rosemary
>
1 cup fat-free half and half
>
1/4 cup sliced scallions
Steps
1
Cut chicken into bite-sized pieces and sprinkle with pepper.
2
Heat a large skillet over medium-high heat. Sauté chicken in 2 batches, using 1 teaspoon oil for each, until lightly browned. Remove chicken from skillet.
3
Sauté mushrooms in remaining oil until lightly browned, then add onions and cook until soft.
4
Reduce heat, return chicken to skillet and stir in flour. Add half-and-half and bring to a simmer, cooking until sauce thickens.
5
Garnish with sliced scallions.
Tips
Serving Suggestion: Serve with World Menu risotto cakes (found in the freezer section) or steamed rice.