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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I got this recipe from my Mom and subsequently lost it. It's really good and only 5 points on the weight watcher's plan. Ingredients:
3 tablespoons margarine, divided |
3 tablespoons all-purpose flour |
1/2 cup chicken broth |
1/4 cup dry white wine or 1/4 cup chicken broth |
1/4 cup plain low-fat yogurt |
1 teaspoon grated lemon peel |
1/8 teaspoon white pepper or 1/8 teaspoon black pepper |
24 ounces boneless skinless chicken breast halves (6 pieces, about 4 oz each) |
1 cup sliced fresh mushrooms |
2 tablespoons grated parmesan cheese |
chopped fresh parsley (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. Melt 2 tbsp of the margarine in a small saucepan over low heat.
3. Add the flour and cook, stirring constantly, until it's smooth (about 2 minutes).
4. Add the broth and wine.
5. Cook, stirring constantly, until the mixture thickens.
6. Remove from heat and stir in yogurt, lemon peel and pepper.
7. Set aside.
8. Place chicken and remaining margarine in a shallow baking dish.
9. Bake uncovered until the chicken is no longer pink. (about 20 minutes).
10. Sprinkle mushrooms over the chicken.
11. Spoon broth mixture on top.
12. Sprinkle with Parmesan.
13. Bake until golden. (about 30 minutes).
14. Garnish with parsley.
15. Serve and enjoy immediately.
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