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Cider Dijon Chicken


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Cider Dijon Chicken 0 Picture


  • 1 teaspoon canola oil
  • 2 garlic cloves minced
  • 4 boneless skinless chicken breasts - (4 oz ea)
  • 2 cups sliced mushrooms
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 3 tablespoons all-purpose flour
  • 1/2 cup apple cider or juice
  • 1/4 cup nonfat sour cream
  • 1/4 cup minced parsley
  • 4 cups hot cooked brown rice


Servings 4


Step 1

In a large nonstick skillet, heat the oil. Add the garlic and cook, stirring as needed, until lightly browned, about 1 minute.

Add the chicken, mushrooms, broth and mustard; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8 to 10 minutes.

In a small bowl, combine the flour with enough of the cider to make a smooth paste; stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Stir in the sour cream and parsley; cook until heated through, about 1 minute.

Serve the rice, topped with the chicken and sauce.

This recipe yields 4 servings.

Per Serving: 421 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 291 mg Sodium, 56 g Total Carbohydrate, 4 g Dietary Fiber, 34 g Protein, 65 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 8.

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