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.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

210 calories; calories from fat 0%; fat 2.6g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 39.9g; carbohydrates 2.9g; fiber 0.1g; cholesterol 99mg; iron 1.4mg; sodium 497mg; calcium 41mg.
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