This recipe is only 210 calories per serving, but not lacking in flavor! Dijon Chicken Smothered in Mushrooms
Garlic-seasoned chicken broth adds pizzazz to this terrific mushroom-smothered chicken. From eatbetteramerica.
| Prep Time:25 min |
| Start to Finish:25 min |
| makes:4 servings | 4 | boneless skinless chicken breasts (about 1 lb) | | 1/4 | cup Gold Medal® all-purpose flour | | 1/2 | teaspoon salt | | 1/4 | teaspoon pepper | | 1 | tablespoon olive, canola or soybean oil | | 1/2 | cup roasted garlic-seasoned chicken broth (from 14-oz can) | | 1 1/2 | tablespoons Dijon mustard | | 1 | jar (4.5 oz) Green Giant® sliced mushrooms, drained |
| Chopped fresh thyme, if desired |
| 1. | Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, salt and pepper. | | 2. | In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm. | | 3. | Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme. | |
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