Creole Gravy Chicken with Rice
Shared by; Anni
7 Points Per Serving
4 boneless, skinless chicken breasts
Garlic powder to taste
Black pepper to taste
1 package (4.3 oz) Lipton rice and sauce mix, mushroom flavor (I use different kinds, some are less calories and sodium than the mushroom)
2 cups fat-free chicken broth
2 teaspoons Molly McButter
Creole Gravy
1/4 cup fat-free chicken broth
1/8 cup evaporated skim milk
1/2 cup fat-free sour cream
4 tablespoons spicy brown mustard
1/4 teaspoon Cajun spices (I use just a dash of cayenne pepper)
1 1/2 teaspoons sugar (yes, sugar!)
1 teaspoon Molly McButter
Season chicken breasts with garlic powder and pepper. Brown on both sides in skillet sprayed with nonstick cooking spray
Sprinkle rice and sauce mix evenly (yes, dry) over the bottom of a 9x9 baking dish sprayed with nonstick cooking spray
Place chicken breasts over the mixture and bake uncovered 35 minutes at 350ºF, or until most of the juice has been absorbed by the rice
While the chicken and rice are cooking prepare the Creole Gravy. In small saucepan combine all ingredients and stir over a low heat.
Pour Creole gravy over each chicken breast before serving
Servings - With four breasts, 4 servings