CHICKEN IN A LIGHT CREAM SAUCE

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Chicken in a Light Cream Sauce image

A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 1/2 lbs boneless skinless chicken breasts (4 breasts)
2 teaspoons garlic, crushed
2 1/4 cups low sodium chicken broth, divided
1 1/2 cups 10% cream
1 teaspoon white sugar
1 tablespoon green onions or 1 tablespoon chives, thinly sliced

Steps:

  • Heat oil in a large non stick fry pan over medium heat.
  • Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
  • Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
  • Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
  • Return chicken to pan and heat gently in the sauce, for 10 minutes.
  • Serve over rice or pasta and sprinkle with green onion.

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