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Creamy Chicken and Thyme

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. —Harriet Johnson, Champlin, Minnesota

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon pepper
  • Hot cooked egg noodles, optional

Directions

  • 1. Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
  • 2. In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles.
  • 3.

Nutrition Facts

1 serving: 167 calories, 5g fat (2g saturated fat), 66mg cholesterol, 575mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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