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