Chicken Breasts with Dijon Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 40 minutes | N/A | 250 | 120 | 13g | 740mg | 5g | 28g | 85mg |
| INGREDIENTS: | ||
| 4 boneless skinless chicken breast halves | 1/2 teaspoon salt | 1/2 teaspoon lemon-pepper seasoning or freshly ground black pepper |
| 2 tablespoons margarine or butter | 1/2 cup chicken broth | 1/2 cup half-and-half |
| 1 tablespoon all purpose flour | 1 tablespoon Dijon mustard | 1 teaspoon honey |
| 1/2 tespoon grated lemon peel, if desired | ||
| 1 | Sprinkle chicken with salt and lemon-pepper seasoning. Melt margarine in large skillet over medium heat. Add chicken; cook 5 minutes on each side. |
| 2 | Reduce heat; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear. Place on serving platter; cover to keep warm. |
| 3 | In small jar with tight-fitting lid, combine broth, half-and-half, flour, mustard and honey; shake well. Pour into skillet; cook over medium heat until mixture is smooth and bubbly, stirring constantly. Stir in lemon peel. Spoon part of sauce over chicken; serve with remaining sauce. |