From Paulette Vickery's Recipe Collection

BB: CHICKEN WITH MUSTARD SAUCE

main dish, poultry

4 each chicken breasts
1/4 teaspoon black pepper
1/8 teaspoon light salt
2 tablespoon nonfat chicken broth
12 each baby carrots
1 can sliced mushrooms, 8oz
2 tablespoon chopped shallots
1 teaspoon minced garlic, in a jar
1 tablespoon flour
1/2 cup dry white wine
1 cup nonfat chicken broth
1 tablespoon tomato paste
1 each bay leaf
1 tablespoon dried thyme
2 tablespoon dejon mustard
1 tablespoon chopped parsley

Sprinkle chicken breasts with light salt and pepper. In a large nonstick skillet combine the 2 tablespoons broth, with the chicken breasts. Cook until golden brown, about 5 minutes. Turn and cook 3 more minutes. ADd the carrots, shallots, and garlic to the chicken. Continue cooking and stirring 3 minutes. Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and mushrooms and stir. Add the 1 cup broth, tomato paste, bay leaf, thyme, and mustard. Blend well. Cover and simmer, 10-15 minutes. Uncover and cook 5 more minutes to reduce the sauce. Remove the bay leaf, sprinkle with parsley and serve. Serve over rice or pasta, if desired. Per serving: fat 4 G, cholesterol 73 MG, fiber 5 G, calorries 270, 13 percent from fat, protein 30 G, carbohydrate 33 G, sodium 855 MG.

Yield: 4 servings






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