Yield: 4 servings
|4 \N||Boneless, skinless chicken breast halves|
|¼ teaspoon||Ground black pepper|
|½ cup||Chicken broth|
|¼ cup||White wine|
|2 tablespoons||Lemon juice|
|1 teaspoon||Grated lemon peel|
|1 cup||Lowfat milk|
|1 tablespoon||Dijon mustard|
|2 tablespoons||Minced fresh parsley (Optional)|
Season the chicken with pepper. Combine the chicken broth, wine, lemon juice and lemon peel in a large, deep skillet. Bring to a boil. Add the chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, until cooked through. Remove the chicken to a serving plate.
Blend the milk, cornstarch and mustard until smooth. Stir into the simmering liquid in the skillet. Increase the heat to medium. Cook, stirring constantly, until the mixture boils and thickens. Return the chicken to the skillet and coat well with the sauce. Sprinkle with the parsley before serving.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992] Posted by Fred Peters.