Tuesday, July 1, 2008

Chicken Dijon

This is a great dish to serve with company or for a special event.

1 1-lb package boneless, skinless chicken breasts
1/2 tsp. lemon pepper
1 cup fat-free chicken broth
2 T. all-purpose flour (I use whole wheat)
1 tsp. onion salt
2- 3 Tbsp. Olive Oil
1/2 cup fat-free half-and-half
1 TBSP. Dijon-style mustard

Sprinkle chicken breasts with onion salt and lemon pepper. In a skillet over medium heat cook chicken in olive oil for about 20 minutes or until cooked through. Remove chicken to a platter, and keep warm. Add chicken broth to pan juices. Stir together half-and-half and flour. Add to broth. Cook and stir until thickened and bubbly. Cook and stir for 1 - 2 minutes more. Sitr in Dijon mustard. Spoon some sauce over each serving and pass the rest. I serve this with wild rice, couscous or brown rice and a favorite veggie.

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