Creamy and decadent tasting yet low in fat. How can that be? Try it and you will see!

1 tablespoon canola oil, divided 8 ounces fresh mushrooms, sliced 3/4 cup diced green onions 1 pound boneless chicken or turkey breast, cut in bite size pieces salt and pepper to taste 1/3 cup flour 3 cups fat-free chicken broth, divided 1/4 teaspoon dried rosemary 2 teaspoons Dijon mustard 1/2 cup fat-free sour cream 1/4 cup white wine, optional

In a large skillet, heat 1/2 tablespoon oil. Add mushrooms and onions. Cook over medium heat until mushrooms are tender. Remove mushrooms and onions from pan and set aside. Add remaining 1/2 tablespoon oil to skillet. Add part of the chicken and sprinkle with salt and pepper. Cook over medium-hot heat until lightly brown. Cook the chicken in batches to enhance browning. Remove each batch from the pan when brown and set aside.

In a jar or shaker, combine flour, 2 cups broth, rosemary, and mustard. Shake well until mixed. Pour into skillet and bring to a boil while stirring. Boil gently for 1 - 2 minutes. Add reserved mushrooms, onions, and chicken to the skillet and bring to a boil. Add additional broth if needed to thin to desired consistency. Reduce heat and add sour cream. Heat through. Add wine if desired.

Serve over cooked noodles or pasta.

Serves 4

Nutritional Information per serving:

Calories: 240 Fat, gm.: 5 Protein, gm.: 30 Carbs, gm.: 18 Cholesterol, mg.: 70 Fiber, gm.: 1.2