Creamy Chicken and Potatoes

Creamy Chicken and Potatoes
Serves 4

1 (10-oz) can reduced-fat cream of chicken soup
1/2 cup reduced-fat sour cream
4 medium green onions, chopped
4 (4 ozs) sliced boneless skinless chicken breast halves, rinsed and patted dry
1 lb new potatoes, cut into 1/2-inch wedges
Coarsely ground black pepper

In a medium mixing bowl, combine the soup, sour cream and all but 2 Tbsp of
the onions and set aside.
Heat a 12-inch nonstick skillet over medium-high heat.
Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned.
Turn pieces over, add potatoes, and pour soup mixture evenly over all.
Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes or until
chicken is no longer pink in center and potatoes are tender, stirring midway.
Top with remaining green onions to serve.

Exchanges: Starch 2;Very Lean Meat 3;Fat 1
Calories 314;Fat 7g;Chol 85mg;Sodium 391mg;Carbs 30g;Fiber 3g;Protein 31g