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Main dishes

Chicken with Garlic & Herb Sauce

Chicken with Garlic & Herb Sauce recipe
photo by:kraft
nice recipe for simple sunday dinner when you dont have time to fix a lot. good for two
posted by
booker200779
on 10/12/2013
time
prep:
35 min
total:
35 min
servings
total:
8 servings

What You Need

8
small  boneless skinless chicken breasts (2 lb.)
3
Tbsp.  A.1. Dry Rubs Garlic & Classic Herb, divided
1
Tbsp.  oil
1-1/2
cups  fat-free reduced-sodium chicken broth
1
cup  dry white wine
3
Tbsp.  GREY POUPON Dijon Mustard
2
Tbsp.  cornstarch
1/4
cup  whipping cream

Make It

RUB chicken with 2 Tbsp. dry rubs. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD remaining dry rubs, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 min. or until thickened.

RETURN chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165°F).

Kraft Kitchens Tips

Substitute
Prepare using bone-in chicken breasts and increasing the final cooking time to 20 to 25 min. or until chicken is done.
Non-Alcoholic Variation
Substitute apple juice for the white wine.
Using a Dial Instant-Read Food Thermometer
An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.
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