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Chicken Cutlets with Creamy Dijon Sauce

Yield

4 servings

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons chopped shallots
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 rosemary sprig
  • 3 tablespoons whipping cream
  • 2 teaspoons Dijon mustard

Nutrition Information

  • calories 266
  • fat 9.7 g
  • satfat 3.6 g
  • sodium 519 mg

How to Make It

  1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.