CHICKEN IN MUSTARD SAUCE

Serves 4

If controlling sodium is important to you, use an ordinary table wine for the white wine called for in this recipe. Cooking wines often contain salt and should be avoided by anyone who is watching sodium intake. Likewise, sweet wines and fortified ones such as sherry, Madeira and Marsala should be used sparingly because they are higher in calories than dry wines. No wines contain alcohol after cooking.

1 roaster boneless breast or 1 package thin sliced roaster breast

3 tablespoons vegetable oil, divided

1/2 pound mushrooms, sliced (2 cups)

2 tablespoons minced, fresh parsley

l tablespoon minced shallot or scallion

l/8 teaspoon ground pepper

l/2 cup low-sodium chicken broth

l/4 cup dry white wine

l tablespoon Dijon mustard

Remove and discard visible fat from breast; slice thin.

(If using thin sliced product, skip this step.) In a large skillet over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing so that pieces do not touch. Saute 4 minutes, turning once, until chicken is lightly browned on both sides. Remove from skillet; keep warm.

Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid is reduced by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon over chicken.

Nutritional Figures per Serving

Calories 286. Protein 37 grams. Carbohydrate 4 grams. Fat 13 grams. Cholesterol 90 mg. Sodium 201 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

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