Chicken with Dijon Cream Sauce
Fat-free half-and-half is the key ingredient in this zesty and velvety sauce. If you can't find fat-free half-and-half, fat-free evaporated milk is a fine substitute. The carbo rating will be the same.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 210
- Calories from fat: 0.0%
- Fat: 2.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 39.9g
- Carbohydrate: 2.9g
- Fiber: 0.1g
- Cholesterol: 99mg
- Iron: 1.4mg
- Sodium: 497mg
- Calcium: 41mg
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 1/2 teaspoons lemon pepper seasoning
- 1/3 cup fat-free, less-sodium chicken broth
- 1/3 cup fat-free half-and-half or fat-free evaporated milk
- 1 1/2 tablespoons Dijon mustard
Preparation
- 1. Coat chicken with cooking spray. Sprinkle both sides of chicken with seasoning. Place a large nonstick skillet over medium-high heat until hot. Add chicken to pan, and cook 4 to 5 minutes on each side or until browned. Remove chicken from pan; set aside, and keep warm.
- 2. Add broth to pan, scraping pan to loosen browned bits. Combine half-and-half and mustard; add to pan. Reduce heat; simmer 6 minutes or until sauce is slightly thick. Spoon sauce over chicken.
- carbo rating: 3
Chicken with Dijon Cream Sauce Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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