CHICKEN BREASTS WITH CREAMY MUSTARD SAUCE
4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup chopped onions
3/4 cup fat-free chicken broth
2 tablespoons coarse-grained Dijon mustard
3 tablespoons nonfat sour cream
salt and ground black pepper (to taste)
Coat chicken breasts with combined flour, salt, and pepper. Saute in skillet until done. Remove from skillet and keep warm.
TO MAKE THE SAUCE:
Reduce heat to medium. Add onions to the skillet and cook about 3 minutes, stirring, until they are softened and begins to color.
Add chicken broth and mustard and bring the sauce to a simmer. Cook about 4 minutes, or until the sauce is reduced and thickened slightly.
Add sour cream and stir just to heat through. Season with salt and pepper.
Spoon the sauce over the chicken breasts.
Servings: 4
Source: Lose Weight & Stay Fit, Woman's Day V7#5
4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup chopped onions
3/4 cup fat-free chicken broth
2 tablespoons coarse-grained Dijon mustard
3 tablespoons nonfat sour cream
salt and ground black pepper (to taste)
Coat chicken breasts with combined flour, salt, and pepper. Saute in skillet until done. Remove from skillet and keep warm.
TO MAKE THE SAUCE:
Reduce heat to medium. Add onions to the skillet and cook about 3 minutes, stirring, until they are softened and begins to color.
Add chicken broth and mustard and bring the sauce to a simmer. Cook about 4 minutes, or until the sauce is reduced and thickened slightly.
Add sour cream and stir just to heat through. Season with salt and pepper.
Spoon the sauce over the chicken breasts.
Servings: 4
Source: Lose Weight & Stay Fit, Woman's Day V7#5
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