Chicken Cutlets with Creamy Dijon Sauce

I love this recipe. It’s so tasty, but also easy to make. Much more exciting than plain chicken! We’ve been making this for a few years, and we love it! Plus, it freezes well, too!

Chicken Cutlets with Creamy Dijon Sauce
Adapted from Cooking Light, Jan 2011
Yield: 4 servings

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
3 tablespoons ff half & half
2 teaspoons Dijon mustard

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter.

Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream (or half & half); cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

Nutritional Info Per Serving:
Calories: 233.0
Total Fat: 3.6 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Cholesterol: 96.6 mg
Sodium: 484.7 mg
Potassium: 484.3 mg
Total Carbohydrate: 2.6 g
Dietary Fiber: 0.1 g
Sugars: 0.6 g
Protein: 36.8 g


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