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Creamy Dijon Chicken Breast

April 17, 2012 by Kristin

  • skinless chicken breast 2-4 of them
  • 1/2 teaspoon salt
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons chopped shallots or onions
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 rosemary sprig
  • 4 tablespoons of fat free sour cream
  • 3 teaspoons Dijon mustard
  • 1 tablespoon of flour (to help thicken the sauce)


  1. Sprinkle chicken with salt and black pepper and thyme. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 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 sour cream and flour; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.
  2. I also paired this dish with some green beans and mushrooms.  I just cooked the green beans and mushrooms over medium heat in a pan with 2 tablespoons of olive oil until they beans were soft.
  3. I have some quinoa and rice mixture in the picture too.

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