3/4 pound chicken breasts, boned and skinned
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 small onion, sliced
4 ounces mushroom pieces, drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup nonfat plain yogurt
Servings: 2
Dust chicken breast pieces with flour and sprinkle with salt and pepper. In non-stick fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 5 minutes or until brown on all sides. Push chicken to side of pan; add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes. In small bowl, place mustard. Slowly add water, then wine, stirring until smooth; pour mixture over chicken. Cover, reduce heat to low and simmer about 10 minutes or until chicken is fork-tender. Remove chicken to serving bowl. Stir yogurt into pan drippings and pour over chicken.
Notes: Serve with fettuccini.
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 small onion, sliced
4 ounces mushroom pieces, drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup nonfat plain yogurt
Servings: 2
Dust chicken breast pieces with flour and sprinkle with salt and pepper. In non-stick fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 5 minutes or until brown on all sides. Push chicken to side of pan; add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes. In small bowl, place mustard. Slowly add water, then wine, stirring until smooth; pour mixture over chicken. Cover, reduce heat to low and simmer about 10 minutes or until chicken is fork-tender. Remove chicken to serving bowl. Stir yogurt into pan drippings and pour over chicken.
Notes: Serve with fettuccini.
