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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a large nonstick skillet with cooking spray. Preheat over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from pan.
Add oil to hot pan. Cook the mushrooms, bell pepper and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into pan. Return chicken to pan. Sprinkle lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.
In a bowl, stir or whisk together sour cream, flour and 1/8 teaspoon pepper until smooth. If desired, stir in sherry. Stir into mixture in pan. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables and sauce over hot cooked rice tossed with parsley. If desired, garnish with chives and flowers.