Save on Pinterest

Creamy Dijon Chicken

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup half-and-half cream
  • 1/4 cup Dijon mustard
  • 1 tablespoon brown sugar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 small onion, halved and very thinly sliced
  • Minced fresh parsley

Directions

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
  • In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts
1 chicken breast half with 3 tablespoons sauce: 295 calories, 11g fat (5g saturated fat), 114mg cholesterol, 621mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Recommended Video