Chicken with Garlic and Herb Sauce

By JanetLynn198

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

Preparation

Step 1

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.