Chicken with Dijon Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fat-free half-and-half is the key ingredient in this zesty and velvety sauce. If you can't find fat-free half-and-half, fat-free evaporated milk is a fine substitute. The carbo rating will be the same. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 1/2 teaspoons lemon pepper seasoning |
1/3 cup fat-free, less-sodium chicken broth |
1/3 cup fat-free half-and-half or fat-free evaporated milk |
1 1/2 tablespoons dijon mustard |
Directions:
1. Coat chicken with cooking spray. Sprinkle both sides of chicken with seasoning. Place a large nonstick skillet over medium-high heat until hot. Add chicken to pan, and cook 4 to 5 minutes on each side or until browned. Remove chicken from pan; set aside, and keep warm.
2. Add broth to pan, scraping pan to loosen browned bits. Combine half-and-half and mustard; add to pan. Reduce heat; simmer 6 minutes or until sauce is slightly thick. Spoon sauce over chicken.
3. carbo rating: 3
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