Dijon Chicken in Mushrooms

Recipe source Betty Crocker

Ingredients

4 boneless skinless chicken breasts (about 1 lb)

1/4 up Gold Medal® all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive or canola oil

1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/2 ablespoons Dijon mustard

Chopped fresh thyme, if desired 

Directions 

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
• Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

For a meal that's sure to satisfy, serve this saucy chicken dish with a small baked potato, cooked green beans and 1/2 cup cut-up fresh fruit. Add a slice of bread, and you're still at only 3 Carbohydrate Choices. Try this recipe with pork tenderloin. Cut the tenderloin into 1-inch slices, and flatten as directed in step 1. Continue as directed, cooking until pork is no longer pink in center.