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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamy Chicken and Vegetables

Source: dLife

Moist baked chicken breasts and vegetables in a creamy sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	214.7

Total Carbs	7.5 g

Dietary Fiber	1.6 g

Sugars	3.7 g

Total Fat	6.7 g

Saturated Fat	1.7 g

Unsaturated Fat	2.7 g

Potassium	420.1 mg

Protein	28.7 g

Sodium	199.4 mg

Dietary Exchanges 6.7 Fat, 0.9 Vegetables, 0.1 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place flour on a plate and evenly dust chicken with flour.
Spray nonstick cooking spray into a large nonstick pan, cook chicken until browned on both sides, about 10 minutes.
Remove and set aside.
Return pan to stove, heat oil, and cook the garlic, onions, peppers, and mushrooms until soft, about 5 minutes.
Add in broth and return chicken to pan, top with paprika. Cover and simmer until chicken is thoroughly cooked, about 20 to 30 minutes.
Remove only chicken and place on serving platter.
In a small bowl, mix the flour and the sour cream until well mixed. Add to pan and cook on low heat, stirring constantly, until thickened, about 3 to 4 minutes. Pour over chicken.