Chicken With Mushroom Cream Sauce

Serves 4
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4 4-oz boneless chicken breasts, no skin
2 tablespoons light cream cheese
1 cup sliced fresh mushrooms
2 green onions, thinly sliced
1/2 cup chicken broth
2 teaspoons olive oil
1 teaspoon Worcestershire sauce (optional)
1/4 teaspoon dried rosemary
salt, pepper & garlic powder
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Sprinkle chicken generously on all sides with salt, pepper and garlic powder.  In a large nonstick skillet heat 1 teaspoon oil over medium heat. Add chicken and cook until golden brown. Remove and keep warm.
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Add mushrooms, green onion and remaining 1 teaspoon oil to the skillet. Stir over medium heat until the mushrooms are soft, about 3 minutes.  Add broth, cream cheese, Worcestershire sauce, rosemary and a pinch of salt.  Stir until cream cheese melts.  Return chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through, about 5 minutes.
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Divide chicken and sauce evenly among 4 plates.  Sauce is also delicious drizzled over steamed veggies or as gravy for non-low carbing family members.
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Nutrition Info
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Calories:  203
Carbs:  1 gram
Protein:  22 grams
Fat:  7 grams