Approximate cooking time: 20 minutes
Serves 4
Ingredients:
- 4 (6 oz) boneless skinless chicken breasts
- 1 package Daisy sour cream
- 1/4 cup grated Parmesan cheese
- 1/3 cup white wine
- 1/4 cup gluten free chicken broth (try Pacific Naturals brand)
- 1 tsp lemon-pepper seasoning
- salt and pepper, to taste
Directions:
- Fill a medium sized pot with water and season well with salt, then bring to a boil over high heat. Add chicken breasts and lower the temperature.
- Simmer chicken breasts in water until almost tender, about 15 minutes. Drain, and reserve broth.
- In a bowl, mix together sour cream, parmesan cheese, white wine, 1/4 cup of the reserved chicken broth, salt and lemon pepper.
- Once the chicken breasts are cool enough to cut, cube the chicken into one inch squares (optional). Put everything back into the pot and and put it back onto the stove at medium heat until the sauce bubbles. Make sure it doesn’t burn, lowering the temperature as needed. When sauce starts to thicken and chicken is tender, it is done!
- Serve over brown rice.
Photo Credit: Kraft Recipes