Seared Chicken with Mustard Cream

Prep Time: 8 Minutes

Cook Time: 13 Minutes

Ready In: 21 Minutes

Servings: 4

Pounding a chicken breast to an even thickness allows it to cook quickly and evenly.

Ingredients:

4 (4-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

2 tablespoons minced shallots (about 1)

2 tablespoons dry white wine

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons stone-ground mustard

1 teaspoon dijon mustard

3 tablespoons low-fat sour cream

1 tablespoon chopped fresh thyme

1/2 teaspoon sugar

Directions:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown. Remove chicken and keep warm.
3. Reduce heat to medium; add shallots and sauté 1 to 2 minutes or until tender. Add wine and scrape browned bits from pan; cook until wine almost evaporates. Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons. Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.

By RecipeOfHealth.com