Chicken Breasts in Creamy Dijon Mustard Sauce
This recipe is taken from the 1989 Milk Calendar. This is the Chicken Breasts in Creamy Dijon Mustard Sauce recipe.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- Butter
- 6 chicken breasts flattened slightly
- 1/2 cup (125 mL) finely chopped onion
- 1/2 cup (125 mL) chicken broth
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) all-purpose flour
- 1/4 cup (60 mL) Dijon mustard
- Salt and pepper to taste
- Toasted slivered almonds
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Preparation
Melt a small amount of butter in large skillet. Cook chicken on both sides until lightly browned; add more butter to pan as needed. Remove chicken from pan. Add onion; cook until tender. Return chicken to pan.
Pour chicken broth over chicken. Bring to a boil. Reduce heat, cover and simmer 15 min or until cooked.
Remove chicken to heated platter; keep warm. Combine milk and flour until smooth; stir into pan juices. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in Dijon mustard. Add salt and pepper to taste.
To serve pour sauce over chicken. Garnish with almonds.
Tips
Alternatively, you may also return the cooked chicken breasts to the sauté pan, to nestle into the sauce.
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Nutritional information
Per serving| Energy: | 242 Calories |
| Protein: | 33 g |
| Carbohydrate: | 5 g |
| Fat: | 9 g |
| Fibre: | 0.4 g |
| Sodium: | 442 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 72 mg |
| Niacin: | 83 % |
| Selenium: | 54 % |
| Vitamin B6: | 33 % |
| Phosphorus: | 24 % |
