• 6 boneless skinless chicken breasts
• ¼ cup all-purpose flour 50 ml
• 2 tbsp vegetable oil 30 ml
• 2 cups sliced button mushrooms 500 ml
• ¼ cup each thinly sliced red pepper and onion 50 ml
• ½ tsp each oregano leaves and black pepper 2 ml
• 1 chicken bouillon cube
• ½ cup boiling water 125 ml
• 1 can (370 ml) NESTLÉ® CARNATION® 2% Evaporated Milk

1. Dust chicken breasts with flour, reserving any excess.
2. Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium-high heat. Brown chicken, about 2 minutes per side. Transfer to plate; tent with foil to keep warm. Heat remaining vegetable oil in skillet. Cook mushrooms, red pepper, onion, oregano and pepper 5 minutes or until softened. Stir in reserved flour.
3. Dissolve bouillon cube in water; stir into skillet along with evaporated milk. Return chicken to pan. Cover and simmer 6 to 8 minutes or until chicken is cooked through.

Makes 6 servings.
This quick tasty meal is lower in fat than a traditional creamy chicken dish because evaporated milk is used to make the sauce. Serve with steamed vegetables and rice or noodles.
Nutrients per serving: about 295 Calories, 37 g Protein, 9 g Fat, 14 g Carbohydrates.