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Chicken With Mustard Sauce

Healthycooking's picture
Ingredients
  Skinless chicken breast halves 4
  Ground black pepper 1⁄4 Teaspoon
  Lite salt 1⁄8 Teaspoon
  Baby carrots 14 , peeled and sliced
  Canned sliced mushrooms 8 Ounce, drained, rinsed (1 Can)
  Chopped shallots 2 Tablespoon
  Minced garlic 1 Teaspoon
  Flour 1 Tablespoon
  Dry white wine/Cooking wine 1⁄2 Cup (8 tbs)
  Fat free chicken broth 1 Cup (16 tbs)
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Dijon mustard 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Sprinkle chicken breasts with lite salt and pepper.
In a large non-stick skillet combine the 2 Tbs.
chicken broth with the chicken breasts.
Cook until golden brown, about 5 minutes.
Turn and cook 3 more minutes.
Add the carrots, shallots, and garlic to the chicken.
Continue cooking and stirring 3 minutes.
Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly.
Add the wine and mushrooms and stir.
Add the 1 cup broth, tomato paste, bay leaf, thyme, and mustard.
Blend well.
Cover and simmer 10-15 minutes.
Uncover and cook 5 more minutes to reduce the sauce.
Remove the bay leaf.
Sprinkle with parsley and serve.
You can serve over rice, pasta, or by itself.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Chicken

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