Sherry's Quick Chicken in Dijon Cream Sauce
Makes:
4 servings
Total Time:
25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 4 skinless boneless chicken breast halves
- 1/2 tsp. black pepper, divided
- 1/4 tsp. salt
- 1/4 cup all-purpose flour
- 2 tsp. canola/olive oil mix, divided
- 1 Tbsp. chopped shallots
- 1 cup fat-free chicken broth
- 2 Tbsp. Dijon mustard
- 1 Tbsp. dried or chopped fresh tarragon
- 1 container (8 oz.) Breakstone's Reduced-Fat Sour Cream
make it
Place each chicken half between heavy plastic, pound to 1/4-inch thickness, sprinkle both sides of chicken with 1/4 tsp. each of pepper and salt. Dredge chicken in flour, shake off any excess.
Heat 1 tsp. oil in lg skillet over med heat. Add chicken, cook for 4-5 min each side, or until done. Remove chicken from skillet, keep warm.
Heat remaining oil in skillet. Add shallots, saute 1 min. Add broth, bring to boil. Boil for 4 min or until mix is reduced by half. Add mustard, tarragon and remaining 1/4 tsp. pepper. Cook 1 min, remove from heat, and stir in sour cream. Serve sauce over warmed chicken.
Notes
This cooks very quickly, but tastes like you spent a lot of time on it.
Very yummy served alone or with rice.
