Ingredients
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1 lb. boneless, skinless chicken breasts
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1/2 teaspoon ground black pepper
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1 tablespoon canola oil, divided
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8 oz. sliced mushrooms
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1/2 cup chopped onion
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2 tablespoons all-purpose flour
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1/2 teaspoon dried rosemary
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1 cup fat-free half and half
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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.
