Sautéed Chicken in Dijon-Cream Sauce

recipe
Mustard and sour cream create a tangy sauce for these lightly breaded chicken breasts.

Yield:

4 servings (serving size: 1 chicken breast half and 1/3 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 310
Caloriesfromfat 26 %
Fat 9 g
Satfat 3.6 g
Protein 44.2 g
Carbohydrate 9.7 g
Fiber 0.3 g
Cholesterol 117 mg
Iron 1.7 mg
Sodium 464 mg
Calcium 136 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1/4 cup all-purpose flour
2 teaspoons olive oil, divided
1 tablespoon chopped shallots
1/2 cup dry white wine or fat-free, less-sodium chicken broth
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 (8-ounce) container low-fat sour cream

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small, heavy skillet. Sprinkle both sides of chicken with 1/4 teaspoon pepper and salt. Dredge chicken in flour, shaking off excess.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from pan, and keep warm.

3. Heat remaining 1 teaspoon oil in pan. Add shallots; sauté 1 minute. Add wine and broth; bring to a boil. Boil 3 to 4 minutes or until mixture is reduced by half. Add mustard, tarragon, and remaining 1/4 teaspoon pepper; cook 1 minute. Remove from heat; stir in sour cream.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note