Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided

1/2 teaspoon salt

1/2 teaspoon pepper

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup butter, cubed

1 cup chicken broth

1 cup heavy whipping cream, divided

3 tablespoons lemon juice

1/2 pound fresh mushrooms, slice

Directions

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.

In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 403 calories, 26 g fat (15 g saturated fat), 148 mg cholesterol, 509 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.

Ingredients

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

6 boneless skinless chicken breast halves (6 ounces each)

1/4 cup chicken broth

3 tablespoons lemon juice

1-1/2 teaspoons minced garlic

1-1/2 cups (12 ounces) sour cream

2 teaspoons minced fresh parsley

Hot cooked brown rice, optional

Directions

Combine the seasoned salt and pepper; rub over chicken. Place in a 3-qt. slow cooker.

In a small bowl combine chicken broth,  lemon juice and garlic. Pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender.

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. Yield: 6 servings.

Nutritional Facts1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 309 calories, 14 g fat (8 g saturated fat), 134 mg cholesterol, 509 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup chicken broth

3/4 teaspoon lemon-pepper seasoning

1/2 to 1 teaspoon dried thyme

1/4 teaspoon garlic powder

Directions

Flatten chicken to 3/8-in. thickness; place in a skillet. Add broth; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Turn chicken; sprinkle with seasonings. Cook 3-5 minutes longer or until juices run clear. Yield: 4 servings.

Nutritional Analysis:One serving equals 129 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 218 mg sodium, trace carbohydrate, trace fiber, 26 g protein. Diabetic Exchange: 3 lean meat.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

1 envelope garlic and herb pasta sauce mix

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

Hot cooked fettuccine

Directions

Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine. Yield: 4 servings.

Editor’s Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.