Chicken with Garlic and Herb Sauce

Photo by Janet G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    small boneless skinless chicken breast halves (2 lb.)

  • 3

    tbsp A.1. Dry Rubs Garlic & Classic Herb, divided

  • 1

    tbsp oil

  • 1 1/2

    cups fat-free reduced-sodium chicken broth

  • 1

    cup dry white wine

  • 3

    tbsp GREY POUPON Dijon Mustard

  • 2

    tbsp cornstarch

  • 1/4

    cup whipping cream

Directions

RUB chicken with 2 tbsp dry rubs. Heat oil in large skillet on medium-high heat. Add chicken; cook 6-8 mins on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm. ADD remaining dry rubs, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 mins or until thickened. RETURN chicken to skillet; spoon sauce over chicken. Cook 2-3 mins or until chicken is done.

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