Honey Dijon Chicken
4 boneless, skinless chicken breast halves
1 cup unsweetened apple juice
1 tablespoon each Dijon mustard and lemon juice
1 large shallot, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
2 teaspoons olive oil
1/4 cup low-fat sour cream
1 teaspoon each honey and cornstarch
Combine apple juice, dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
In a medium skillet over medium-high heat up the olive oil. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned. Then add the apple juice mixture to the pan. Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm but keep the leftover liquid in the skillet.
Gently boil remaining liquid in the skillet for 3 minutes, until slightly reduced in volume. Mix the sour cream, honey, and cornstarch in a small bowl until well blended then add the mixture to the skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
Makes 4 servings
Per serving: 203 calories; 4.4 grams fat; 0.2 gram fiber; WW Pts: 4
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The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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