Chicken with Mushroom Sauce

This is a new favorite!  I found it at Better Homes and Gardens.  It was easy and yummy, (and the kids liked that they didn't have to eat the mushrooms but could still enjoy the sauce).  Plus, it only took about a half an hour to fix!

4 chicken breasts

1 t olive oil

2 c sliced fresh mushrooms

1 medium sweet pepper, cut into small squares

1 clove garlic, minced

1/2 c chicken broth

salt and pepper, to taste

1/2 c sour cream

1 T flour

1/8 t pepper

2 c hot cooked rice

Lightly coat skillet with Pam.  Preheat over medium heat and cook chicken for 3 - 5 minutes or until browned, turning once.  Remove from skillet.

Add oil to hot skillet.  Cook the mushrooms, pepper and garlic in hot oil until tender.  Remove veggies and keep warm.  Carefully stir broth into the skillet.  Return chicken to skillet and sprinkle with salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 5 - 7 minutes or until chicken is done.  Transfer to a platter and keep warm. 

For sauce, in a bowl stir together sour cream, flour and 1/8 teaspoon black pepper until smooth.  Stir into mixture in skillet.  Cook and stir until bubbly and then 1 minute more.  Serve chicken, vegetables and sauce over rice.  Enjoy!