Creamy Chicken and Potatoes

By John Crowley

  • 1 (10-oz) can reduced-fat cream of chicken soup

  • 1/2 cup reduced-fat sour cream

  • 4 medium green onions, chopped

  • 4 (4 ozs) sliced boneless skinless chicken breast halves, rinsed and patted dry

  • 1 lb new potatoes, cut into 1/2-inch wedges

  • Coarsely ground black pepper

  1. In a medium mixing bowl, combine the soup, sour cream and all but 2 Tbsp of the onions and set aside.Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all. Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.

Nutritional Facts

Calories 314
Fat 7g
Cholesterol 85mg
Sodium 391mg
Carbs 30g
Fiber 3g
Protein 31g
Starch 2
Very Lean Meat 3
Fat 1

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