Monday, January 10, 2011

Chicken Cutlets with Creamy Dijon Sauce


There are no other words for it.
Sorry for the crappy picture, only had the phone on hand.

Chicken Cutlets with Creamy Dijon Sauce

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 whipping cream ( i used half and half cause it was what i had on hand)
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; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

Nutritional Information
Calories: 266
Fat: 9.7g (sat 3.6g,mono 0.0g,poly 0.0g)
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 519mg
Calcium: 0.0mg


Emily A. said...

This looks yummy!

Housewife In Training said...

Emily it's AMAZING!! try it!