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