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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
4 (4-ounce) skinned, boned chicken breast halves |
vegetable cooking spray |
1/4 cup dry white wine |
1 1/2 tablespoons all-purpose flour |
3/4 cup 1% low-fat milk, divided |
1 tablespoon peppercorn mustard (or regular mustard) |
Directions:
1. Combine first 3 ingredients; sprinkle over chicken. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side, or until browned. Remove chicken from skillet, and set aside.
2. Add wine to skillet; deglaze by scraping particles that cling to bottom. Combine flour and 1/4 cup milk, stirring until smooth; add to skillet. Stir in remaining 1/2 cup milk and mustard. Cook over medium heat, stirring constantly, until thickened. Return chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until chicken is done.
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