Delicious Dijon Chicken with Mushrooms

February 22, 2012 at 11:34 am Leave a comment

• 4 boneless, skinless chicken breasts
• ¼ cup all purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive or canola oil
• ½ cup roasted garlic-seasoned chicken broth
• 1 jar (4.5oz) sliced mushrooms drained
• 1 ½ tablespoon s Dijon mustard
• Chopped fresh thyme (if desired)

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down: gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick. In shallow pan, stir together flour, salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in the center. Remove chicken to serving plate: cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutritional Information Per Serving:
(Recipe Makes Four Servings)   
Calories: 240
Fat: 11g
Sodium: 750 mg
Total Carbohydrates: 8 g
Dietary Fiber: 1 g  
Protein: 27 g

*Recipe Courtesy of Betty Crocker Kitchens*


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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