Source: dLife

Chicken breasts coated in a creamy sauce with a dash of brandy for a sweet flavor.

Servings

2 cup fresh mushroom slices , quartered fresh mushrooms
3 boneless skinless chicken breasts , 6 halves
0.25 tsp black pepper
3 oz prosciutto , cut into thin strips
0.25 cup low fat unsalted chicken broth
0.25 cup brandy
0.5 tsp ground thyme
2 tbsp cold water , cold
4 oz fat free cream cheese , cubed
0.5 cup fat free half and half

1 Put mushrooms in a 4 1/2- to 6-quart cooker. Lightly sprinkle pepper over chicken. Add chicken to cooker. Top with prosciutto. Combine in a small bowl chicken broth, brandy, and thyme. Add to mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3 Remove chicken and mushrooms to a serving platter, reserving cooking liquid. Cover chicken and mushrooms with foil to keep warm.
4 For sauce, pour cooking liquid into a medium saucepan. Combine in small bowl the cornstarch and water. Add to liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes. Add cream cheese and half-and-half, whisking until smooth. Serve sauce with chicken.

Serve with low-carb pasta or brown rice.