Chicken in Mustard Sauce

Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36.6g
  • Carbohydrate: 5.5g
  • Fiber: 0.3g
  • Cholesterol: 96mg
  • Iron: 0.0mg
  • Sodium: 300mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup 1% low-fat milk, divided
  • 1 tablespoon prepared mustard

Preparation

  1. Combine first 3 ingredients; sprinkle over chicken. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until browned. Remove chicken from pan, and set aside.
  2. Add wine to pan; deglaze by scraping particles that cling to bottom. Combine flour and 1/4 cup milk, stirring until smooth; add to pan. Stir in remaining 1/2 cup milk and mustard. Cook over medium heat, stirring constantly, until thickened. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until chicken is done. To serve, spoon sauce over chicken.
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