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Chicken Dijon

Ingredients

  • 1 T dried, crumbled parsley
  • 1 T snipped fresh parsley OR
  • 1 to 2 t Dijon mustard (lowest sodium available)
  • 2 T light tub margerine
  • ½ c fat-free milk
  • 2 T all-purpose flour
  • 1 medium garlic clove, minced
  • + 7 more ingredients
    • ½ medium red bell pepper, cut into strips
    • 1 medium zucchini, sliced
    • 2 medium carrots, sliced
    • ½ c fat-free, low sodium chicken broth
    • 2 t olive oil
    • ¼ t pepper
    • 6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, flattened to 1/2-inch thickness.

Sprinkle both sides of the chicken with the pepper. Using your fingertips, gently press the pepper so it adheres to the chicken. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the botoom. Cook the chicken for 2 minutes on each side (the chicken won't be done ...

View full recipe at Relish

Comments

Variations on Chicken Dijon

  • Chicken Dijon
    • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    • Cooking spray
    • 1 (2.75-ounce) package uncooked quick-cooking wild rice
    • +18 other ingredients
  • Chicken Dijon
    • 1 medium-size sweet onion, diced
    • 3 tablespoons all-purpose flour
    • Side dish: Cranberry-Almond Wild Rice
    • 6 skinned and boned chicken breasts
    • +2 other ingredients


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