06 06
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
15 minutes
½ CUP ALL-PURPOSE FLOUR
4 BONELESS, SKINLESS CHICKEN BREASTS
3 TSP OLIVE OIL
1 PINT GRAPE TOMATOES
½ TSP MINCED GARLIC
¾ CUP CHICKEN BROTH
3 TBSP EACH GRAINY DIJON MUSTARD AND REDUCED-FAT SOUR CREAM
1 TBSP SNIPPED CHIVES
1 BUNCH WATERCRESS
Put flour in large plastic bag, add chicken and shake to coat.
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Sauté grape tomatoes about 3 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to plate.
Heat remaining 2 tsp oil in same skillet. Cook chicken about 5 minutes each side, or until instant-read thermometer inserted from side to middle registers 160°F. Remove to plate; cover.
Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives.
Place chicken on watercress; spoon mustard sauce on top. Serve with tomatoes.
CALORIES 215 TOTAL FAT 6G SATURATED FAT 2G CHOLESTEROL 70MG SODIUM 451MG
TOTAL CARBOHYDRATES 9G DIETARY FIBER 1G PROTEIN 29G
