1 lb. boneless, skinned chicken
Salt and pepper to taste
2 T. flour
1 T. vegetable oil
1 can low sodium, 99% fat-free chicken broth
1/2 to 1 c. mushrooms
Salt and pepper chicken.
Put flour in a medium-size bag and add pieces of chicken. Close the open end of the bag and shake. Flour will be evenly distributed on the meat.
Heat oil in skillet. Place floured chicken in oil and brown on both sides. Add mushrooms and broth.
Cover tightly with lid and simmer until meat is tender. Add additional water or broth if necessary.
You will probably have enough “gravy” to serve over mashed potatoes. Dried mushrooms are delicious to use in this recipe. Let them soak in the chicken broth a few minutes before adding to the chicken in the skillet.
WW Points: 4 pt.