Ingredients
- 4 boneless, skinless, chicken breast halves
- 1/4 teaspoon ground pepper
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 cup lowfat milk
- 1 1/2 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 2 tablespoons minced, fresh parsley, optional
Make it step by step
- Season chicken with pepper. In a large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel; bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until chicken is cooked through. Transfer chicken to a warm serving plate and keep warm.
- In a small bowl, blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.