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Chicken Strips With Mustard Sauce

Healthycooking's picture
Chicken stirps with mustard sauce is a wine and broth cooked recipe. Prepared with white wine, the chicken is flavored with herbs and served with a creamy mustard sauce. Sprinkled with chives, it goes great with rice.
Ingredients
  Boneless skinless chicken breast 1 Pound, halved and pounded to 1/4 inch thickness
  Dried thyme 1⁄4 Teaspoon, crumbled
  Dried sage 1⁄4 Teaspoon, crumbled
  Flour 4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Unsalted margarine 1 Tablespoon
  Green onion 1 , chopped fine
  Dry white wine/Vermouth 1⁄4 Cup (4 tbs)
  Low sodium chicken broth 1⁄3 Cup (5.33 tbs)
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Sour cream 2 Tablespoon
  Mustard 1 Teaspoon (Dijon Or Spicy Brown, To Taste)
  Minced fresh chives/Parsley 1 Tablespoon
Directions

Rub both sides of the chicken breast with the sage and thyme, then cut into matchstick strips.
Combine 3 teaspoons of the flour with the pepper on a plate.
Press the chicken strips into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch nonstick skillet, melt the margarine over moderately high heat.
Add the chicken and cook, stirring, for 1 to 2 minutes or until the chicken is golden; remove to a warm plate.
Add the green onion to the skillet and stir fry for 30 seconds.
Mix in the wine and boil, uncovered, for 1 minute.
Mix in the chicken broth and boil 1 minute longer.
In a small bowl, whisk together the yogurt, sour cream, the remaining teaspoon of flour, and the mustard, and blend into the skillet juices.
Cook over moderate heat, stirring constantly, for 1 to 2 minutes or until thickened.
Do not boil or the sauce will curdle.
Return the chicken to the skillet and cook, uncovered, 1 to 2 minutes longer or until the chicken is heated through.
Sprinkle with the chives and serve with rice or pasta.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Healthy

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