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Sherry's Quick Chicken in Dijon Cream Sauce
Sherry's Quick Chicken in Dijon Cream Sauce

Sherry's Quick Chicken in Dijon Cream Sauce

25 Min(s)
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1 serving
Original recipe yields 1 serving
4 skinless boneless chicken breast halves
1/2 tsp black pepper, divided
1/4 tsp salt
1/4 cup all-purpose flour
2 tsp canola/olive oil mix, divided
1 Tbsp chopped shallots
1 cup fat-free chicken broth
2 Tbsp Dijon mustard
1 Tbsp dried or chopped fresh tarragon
1 container (8 oz.) Breakstone's Reduced-Fat Sour Cream
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Let's Make It
Place each chicken half between heavy plastic, pound to 1/4-inch thickness, sprinkle both sides of chicken with 1/4 tsp. each of pepper and salt. Dredge chicken in flour, shake off any excess.
Heat 1 tsp. oil in lg skillet over med heat. Add chicken, cook for 4-5 min each side, or until done. Remove chicken from skillet, keep warm.
Heat remaining oil in skillet. Add shallots, saute 1 min. Add broth, bring to boil. Boil for 4 min or until mix is reduced by half. Add mustard, tarragon and remaining 1/4 tsp. pepper. Cook 1 min, remove from heat, and stir in sour cream. Serve sauce over warmed chicken.
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