Ingredients

  • 3-4 chicken breasts
  • ½ cup diced onion
  • 2 cloves garlic-grated
  • ¾ cup dry white wine
  • ¾ cup chicken broth
  • ¼ cup fat-free 1/2 and 1/2
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chives-minced
  • salt and pepper to taste

Directions

Pound chicken breasts to 1/4thickness. In a small amount of oil, cook chicken until done. Remove chicken and keep warm. Add the onion and garlic. Saute 3-4 minutes. Add the wine and broth, bring to boil, simmer for 10 minutes. Add cream and boil until thickens slightly, 2-3 minutes. Stir in mustard. Add chicken back to pan to coat with sauce. Top with chives. (if you prefer a thicker sauce, thicken with a cornstarch/water mixture)

Source

Servings/Yield