Chicken in a Light Cream Sauce

A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

• Ready In: 35 mins
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 1  teaspoon olive oil
• 1 1⁄2 lbs boneless skinless chicken breasts (4 breasts)
• 2  teaspoons garlic, crushed
• 2 1⁄4 cups low sodium chicken broth, divided
• 1 1⁄2 cups  10% cream
• 1  teaspoon white sugar
• 1  tablespoon green onions or 1  tablespoon chives, thinly sliced

Directions

1. Heat oil in a large non stick fry pan over medium heat.
2. Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
3. Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
4. Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
5. Return chicken to pan and heat gently in the sauce, for 10 minutes.
6. Serve over rice or pasta and sprinkle with green onion.