Chicken With Dijon Cream Sauce
Prep Time: 5 minutes
Cooking Time: 20 minutes
For a thicker sauce, eliminate the broth.
1 1/2 pounds chicken breast, boneless and skinless
1/2 cup half and half, fat free
2 tablespoons Dijon mustard
1 shallot(s), chopped
1 teaspoon garlic powder
2 tablespoons chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
2 teaspoons olive oil
Pound chicken breasts to 1/4 inch thickness. Season with garlic powder, salt and pepper. Heat a large skillet over medium high heat. Add the oil to the skillet. Add chicken and cook for about 3 to 4 minutes per side. Reduce heat and cook until no longer pink. Remove the chicken from the skillet and cover with foil to keep warm. Return the skillet to medium low heat and cook shallots for a minute or two stirring occasionally. Add the chicken broth and simmer for 2-3 minutes. Add the Dijon and the half and half and cook for 1-2 minutes. Place the chicken on a platter or plate and spoon the sauce over the chicken.
Per Serving About: 230 calories, 7 g fat, 1.5 g saturated fat, 35 g protein, 5 g carbohydrates, 0 g dietary fiber, 470 mg sodium; WW Points plus value 6