Chicken Dijon with Mushrooms

Serves 4

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp olive oil
  • 1/2 cup roasted garlic-seasoned chicken broth*
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 1 1/2 Tbsp Dijon mustard
  • Chopped fresh thyme (optional)

*Use low-sodium chicken broth to lower the sodium content of this recipe.

Preparation

  1. Place chicken breasts in between pieces of plastic wrap or waxed paper and pound until about 1/4 inch thick.
  2. In a shallow bowl, combine flour, salt and pepper.
  3. In a large, nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil, turning once, until cooked through, about 7 minutes. Remove chicken to serving plate; cover to keep warm.
  4. Add broth to skillet and bring to a boil over medium-high heat. Stir in mushrooms and mustard. Cook, stirring frequently, until slightly thickened, about 2 or 3 minutes. Spoon sauce over chicken. Sprinkle with thyme if desired.

Nutrition Information per Serving

  • 240 Calories
  • 11 g Fat
  • 70 mg Cholesterol
  • 750 mg Sodium
  • 8 g Carbohydrate
  • 1 g Fiber
  • 27 g Protein

Diabetic Exchanges

  • 1/2 Starch
  • 3 1/2 Lean Meat

Source: Betty Crocker

Photo credit: BonelessChickenRecipe

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Chicken

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