Chicken Dijon

Yield: 4 servings (serving size: 1/2 cup chicken mixture and 2/3 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 9.2g
  • Saturated fat: 3.2g
  • Protein: 42.9g
  • Carbohydrate: 18.7g
  • Cholesterol: 110mg
  • Iron: 2.4mg
  • Sodium: 845mg
  • Calories from fat: 25%
  • Fiber: 0.6g
  • Calcium: 78mg


  • 2 teaspoons olive oil
  • Cooking spray
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup dry white wine or fat-free, less sodium chicken broth
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1/2 cup reduced-fat sour cream (such as Breakstone's)
  • 3 tablespoons Dijon mustard
  • 1 (2.75-ounce) package uncooked quick-cooking wild rice


  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, salt, and pepper; sauté 6 minutes or until chicken is browned. Add wine, thyme, and bay leaf; bring to a boil, and cook 3 minutes, stirring occasionally. Reduce heat to low. Stir in sour cream and mustard; cook 2 minutes or until sauce begins to thicken, stirring constantly. Discard bay leaf.
  2. Meanwhile, cook rice according to package directions, omitting salt and fat. Serve chicken mixture over rice.
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