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Sour Cream Chicken

Green Onion Cauli-Rice
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Ingredients

  • ½ cup butter
  • 6 (4-oz) boneless, skinless chicken breasts
  • ¾ cup sour cream
  • ½ cup cooking sherry (or use chicken broth)
  • ½ tsp dried rosemary
  • 2 Tbsp chopped fresh parsley
  • ½ cup slivered almonds

Instructions

  1. Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat; cook chicken 3 minutes per side or until lightly browned.
  2. Transfer chicken to a greased 13-x 9-inch baking dish. Add sour cream, sherry, rosemary, parsley, and nuts to drippings in skillet; simmer 10 minutes. Pour mixture over chicken.
  3. Bake 45 minutes to 1 hour.

Side Dish Ingredients

  • 2 (10-oz) pkg cauliflower florets
  • ½ cup chopped green onions
  • ½ tsp garlic salt
  • 3 Tbsp olive oil
  • ⅓ cup low-sodium chicken broth

Side Dish Instructions

  1. Pulse florets, in batches, in a food processor until it resembles rice.
  2. Sauté onions and garlic salt in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
  3. Stir in cauliflower and broth; cover and cook 15 minutes or until cauliflower is tender.

Nutritional Information

Main Side Total
Servings 6 6
Calories
402
85
487
Fat (g) 27 7 34
Sat. Fat (g) 13 1 14
Protein (g) 28 2 30
Carb (g) 4 5 9
Fiber (g) 1 2 3
Sodium (mg) 547 192 739

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