We first tested this recipe using fat-free sour cream, but preferred the flavor and texture of the reduced-fat product.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
11 mins
cook:
27 mins
total:
38 mins
Yield:
5 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes. Add garlic; cook 15 seconds.

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  • Stir in potato, mushrooms, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in sour cream and salt. Sprinkle each serving evenly with parsley.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

192 calories; fat 4g; saturated fat 2.1g; protein 20.9g; carbohydrates 17.9g; cholesterol 52mg; iron 1.4mg; sodium 499mg; calories from fat 19%; fiber 2.5g; calcium 61mg.
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