skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
teaspoon ground black pepper
tablespoons chopped green onion (1)
cup whipping cream
tablespoons dry white wine or chicken broth
tablespoons Dijon-style mustard
Fresh thyme (optional)
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
- In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
- For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.
Nutrition Facts(Chicken Dijonnaise)
- Per serving:
- 298 kcal cal.,
- 16 g fat
- 110 mg chol.,
- 208 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet