Chicken with Garlic and Herb Sauce
- 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
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.