Chicken with mustard sauce - butter busters^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Skinless chicken breasts halves (about 1 1/2lb) |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Lite salt, optional |
| 2 | eaches | Tb fatfree chicken broth |
| 12 | eaches | To 14 baby carrots, peeled and sliced |
| 1 | can | (8oz) sliced mushrooms, rinsed and drained |
| 2 | eaches | Tb chopped shallots |
| 1 | teaspoon | Minced garlic |
| 1 | each | Tb flour |
| ½ | cup | Dry white wine or cooking wine |
| 1 | cup | Fatfree chicken broth |
| 1 | each | Tb tomato paste |
| 1 | each | Bay leaf |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Dijon mustard |
| 1 | each | Tb chopped parsley |
Directions
Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet comb Per serving: 270 cal., 4g fat (13%), 73mg chol., 5g fiber, 30g pro, 23g carb., Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95