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| 2 Teelöffel | olive oil |
| 1/2 x ca. 450 g | Boned and skinned chicken breast halves; cut into thin strips |
| 1/2 Tasse | onion sliced |
| 1/2 Tasse | mushrooms sliced |
| 1 | cloves garlic minced |
| 1/2 Tasse | Fat-free chicken broth |
| 1/3 Tasse | Apricot nectar |
| 1/4 Tasse | Dried apricot halves; cut into strips |
| 2 Esslöffel | golden raisins |
| 2 Teelöffel | dijon mustard |
| 2 Esslöffel | Fat-free sour cream |
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1. In a 9" skillet heat oil; add chicken and cook over medium-high heat, stirring occasionally, until chicken is browned on all sides, about 3 minutes. Add onion, mushrooms, and garlic, and cook, stirring frequently, until onion is translucent, about 2 minutes.
2. Add remaining ingredients, except sour cream, and stir to combine; bring mixture to a boil. Reduce heat to low, add sour cream, and let simmer until flavors blend, about 5 minutes. Per serving: 303 Calories; 7g Fat (20% calories from fat); 32g Protein; 31g Carbohydrate; 68mg Cholesterol; 295mg Sodium
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