Serves: 4
Total Calories: 255
1.Preheat oven to 200°.
2. Rinse chicken and pat dry. Sprinkle with pepper.
3. In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an ovenproof platter. Loosely cover and place in oven to keep warm.
4. Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened.
Spoon sauce over chicken and vegetables. Serve immediately.
This Creamy Chicken Medley recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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