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Ingredients
- 4 (6oz) Skinless, Boneless Chicken Breast Halves
- 1/4 Tps. Salt
- 1/4 Tsp. Blk Pepper
- 1 Tbls. Olive Oil
- 3 Tbls. Chopped Shallots
- 1/2 Cup Fat Free Lower Sodium Chicken Broth
- 1 Rosemary Sprig
- 3 Tbls. Whipping Cream
- 2 Tsp. Dijon Mustard
Details
Servings 4
Preparation
Step 1
Place boneless chicken breast halves between 2 sheets of plastic wrap. Pound to 1/2 inch thickness. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat skillet over medium high heat. Add 1 tbls. olive oil to pan. Add chicken, saute 3 minutes on each side or until done. Transfer to a serving platter. Add 3 tbls. chopped shallots to pan, saute for 2 minutes. Stir in 1/2 cup fat free, lower sodium chicken broth and 1 rosemary sprig, bring to a boil. Cook 2 minutes. Stir in whipping cream, cook 2 minutes. Remove from heat and discard rosemary. Stir in 2 tsp. dijon mustard. Spoon over chicken.
Yield 4 servings.
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