CHICKEN BREAST DIJON
I'm trying to lighten up some favorite recipes to make them a little less calorific. A similar one had a lot more butter, and heavy cream. I used less butter/oil and switched the dairy to a small amount low-fat sour cream.
Provided by Carolyn Haas
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- 1. Trim fat from chicken breasts. Pound each to a uniform thickness (optional). Put flour, salt and pepper onto a plate or shallow pan.
- 2. Dredge each breast with seasoned flour. Heat olive oil and butter in skillet. Put chicken in hot oil/butter. Cook on medium-high heat until chicken is golden brown. Flip chicken and add onions. Cook for about 4 minutes or until onion starts to be translucent.
- 3. Add garlic to pan, cook for another minute. Add wine to deglaze pan - stir up any stuck bits. Stir in dijon mustard. Lower heat and cook on low until chicken is done - about 10 minutes.
- 4. Before serving, stir in sour cream until it's warmed.
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