Mustard-Dill Chicken(6 Servings) - cooking recipe

Ingredients

6 chicken breast halves, skin and fat removed
1 Tbsp. olive oil
1/4 c. flour or as needed
salt and pepper
1/2 c. diced shallots or white onion
2 c. low-fat chicken stock
3 Tbsp. minced fresh dill
2 oz. low-fat milk
2 Tbsp. grainy style mustard (Moutarde Pommery, available in most markets)
1 1/2 Tbsp. Dijon
1 tsp. Coleman's prepared mustard
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
fresh dill (for garnish)

Preparation

Heat a large skillet; add olive oil.
Dredge chicken in flour; season and brown in hot oil about one minute per side.
Remove from pan.
Saute onion a few minutes before adding all remaining ingredients, except garnish.
Blend ingredients; bring to a boil and reduce to a simmer.
Return chicken to sauce.
Cook 15 to 20 minutes until sauce is thickened and chicken is still slightly soft to touch.
If a thicker sauce is desired, remove chicken to platter; bring sauce to a boil and reduce until desired thickness is reached.
Garnish with additional fresh dill.
Quick, easy, lo-cal and low-fat entree from Barbara Hill.