Chicken & Mushrooms Dijon
(Prep Time: About an hour. Serves 6.)
6 boneless, skinless chicken breast halves
¼ cup margarine
1 can (10¾ oz) can chicken broth (low sodium, reduced fat)
½ cup yellow onion, chopped
¼ cup scallions, chopped
2 tablespoons Dijon mustard
2 tablespoons parsley, chopped
1 tablespoon flour
1 large clove of garlic, sliced
black pepper to taste
1 can (4 oz) mushroom pieces, drained
Season chicken breast with pepper. In a skillet, melt the margarine, and brown the chicken on both sides. In a bowl, mix the mustard, broth, onion, parsley, flour and garlic. Pour the sauce over the chicken and simmer until the chicken is tender, about 45 minutes. Add a can of mushrooms, drained, during the last 5 minutes of cooking time. Remove chicken to platter; stir the sauce, scraping up any browned bits. Serve the sauce over the chicken.
Calories
|
332
|
Protein (g)
|
55.3
|
Cholesterol (mg)
|
132
|
Fat (g)
|
10.6
|
Carbs (g)
|
3.6
|
Sodium (mg)
|
550
|
Calories from:
|
Fat
|
29%
|
Carbs
|
4.3%
|
Protein
|
66.7%
|
|