Swanson®’s Creamy Lemon Dijon Chicken

By sandiB2010

Sautéed chicken breasts are bathed in a creamy sauce made with cream starter, Dijon mustard, shallots and capers. The addition of lemon zest adds wonderful flavor to this delicious main dish and it’s ready to serve in just 30 minutes!

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 large lemon
• 1 tablespoon canola oil
• 1 large shallot, chopped (about 1/4 cup)
• 2 tablespoons rinsed drained capers
• 1 1/2 cups Swanson® Cream Starter Traditional or 25% Reduced Fat or Swanson® Cream Starter 25% Reduced Fat
• 2 tablespoons stone ground mustard

Preparation

Step 1

1. Season the chicken as desired.  Grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lemon.

2. Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

3. Reduce the heat to medium.  Add the shallot and capers and cook for 2 minutes, stirring occasionally.  Add the lemon juice and cook and stir for 30 seconds.

4. Stir the cream starter and mustard in the skillet and heat to a boil.  Reduce the heat to low.  Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through.  Remove the skillet from the heat.  Stir in the lemon zest.  Let stand for 5 minutes.  Season to taste.