Chicken With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This luscious chicken entree is truly something special. Dijon mustard and lemon peel add a tangy taste to the perfectly seasoned sauce and goes together in minutes. Tip: Serve the chicken over hot noodles or pasta for a special supper. Diabetic Exchanges: 3 lean meat, 1/2 starch. I have not tried this, just posting for easy finding. Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
4 boneless skinless chicken breast halves (4oz each) |
2 teaspoons olive oil |
1/2 cup white wine or 1/2 cup reduced-sodium chicken broth |
1 cup reduced-sodium chicken broth |
2 tablespoons dijon mustard |
1/4 teaspoon grated lemon peel |
3 tablespoons nonfat milk |
hot cooked noodles (optional) or pasta (optional) |
Directions:
1. In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon peel.
3. Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.
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