Creamed peppery chicken 
 
4 boneless, skinless chicken breasts 
ground black pepper 
1 (8 oz) sour cream 
 
Sprinkle the chicken with pepper to taste. In a large non-stick 
skillet that has been sprayed with non fat cooking spray, cook the 
chicken breasts, covered, over med. heat for 4-5 minutes. Turn the 
pieces over and reduce the heat to low. Put the sour cream on top of 
the chicken and in the middle of the pan. Cover and continue cooking 
for 4 to 5 minutes or until completely cooked and the chicken is white 
all through. The sour cream will absorb the pepper flavor. 
 
Calories 187 
Fat 1 g (7% fat) 
cholesterol 75 mg 
protein 30 g 
sodium 118 mg