Chicken With Mustard Sauce(Calories: 270; Fat: 4 Grams) - cooking recipe

Ingredients

4 skinless chicken breast halves
1/8 tsp. ground black pepper
1/8 tsp. lite salt
2 Tbsp. fat-free chicken broth
12 to 14 baby carrots, sliced
1 (8 oz.) can sliced mushrooms, rinsed and drained
2 Tbsp. chopped shallots
1 tsp. minced garlic (in a jar)
1 Tbsp. flour
1/2 c. dry white wine or cooking wine
1 c. fat-free chicken broth
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
2 Tbsp. Dijon mustard
1 Tbsp. chopped parsley

Preparation

Sprinkle chicken breasts with salt and pepper.
In a large nonstick skillet, combine 2 tablespoons chicken broth with the chicken breasts.
Cook until golden brown, about 5 minutes.
Turn and cook 3 more minutes.
Add the carrots, shallots and garlic to the chicken.
Continue cooking and stirring 3 minutes.
Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly.
Add the wine and mushrooms; stir.
Add the 1 cup broth, tomato paste, bay leaf, thyme and mustard; blend well. Cover and simmer 10 to 15 minutes.
Uncover and cook 5 more minutes to reduce sauce.
Remove the bay leaf.
Sprinkle with parsley and serve over pasta or rice.