Chicken with Creamy Dijon Sauce
Chicken cutlets pounded thin and sauteed in a creamy Dijon sauce.
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Yield: 4 Servings Ready in 45 minutes
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Chicken with Creamy Dijon Sauce Preparation
Place skinless, boneless chicken breast halves between 2 sheets of plastic wrap; pound to 1/2 inch thickness. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Add chicken; saute 3 minutes on each side or until done. Transfer to a serving platter.
Add 3 tablespoons chopped shallots to pan; saute for 2 minutes. Stir in 1/2 cup fat free, lower-sodium chicken broth and 1 rosemary sprig; bring to a boil. Cook 2 minutes.
Stir in 3 tablespoons whipping cream; cook 2 minutes. Remove from heat and discard rosemary.
Stir in 2 teaspoons Dijon mustard. Spoon over chicken.
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