Sauteed chicken in dijon-cream sauce

By smonfils

  • 4 ( 6 oz,) skinless, boneless chicken breast halves.

  • 1/2 tsp pepper, divided

  • 1/4 tsp salt

  • 1/4 cup all-purpose flour

  • 2 tsp olive oil, divided

  • 1 tbsp chopped shallots

  • 1/2 cup lo-sodium chicken broth

  • 1/2 cup fat-free chicken broth

  • 2 tbsp Dijon mustard

  • 1 tbsp chopped fresh tarragon

  • 1 ( 8 oz container,) low-fat sour cream.

  1. Place each breast between heavy plastic and pound to 1/4"-thickness. Sprinkle both sides of chicken w/ 1/4 tsp pepper and salt. Dredge chicken in flour, shake off excess. Heat 1 tsp oil in lg skillet, over medium heat. Add chicken and cook 5 min on each side. Remove from pan. Keep warm. Heat remaining oil in pan. Add shallots, cook 1 min. Add both broths, bring to boil. Boil 4 min or until mix is reduced to half. Add mustard, tarragon and remaining pepper. Cook 1 min. Remove from heat. Stir in sour cream. Serve chicken w/ 1/3 cup sauce each breast.

Nutritional Facts

fat-9 G
sat fat- 3.6 G
Protein-44.2 G
Carbs-9.7 G
Chol- 117 mg
sodium-464 mg

chicken/poultry ultra-low-carb

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