SAUCY DIJON HERB CHICKEN
1/2 cup chicken broth
1/3 cup Dijon mustard
1/3 cup mayonnaise
1 clove garlic, minced
1 teaspoon chives, minced
4 boneless chicken breasts (about 6 ounces each)
1 tablespoon oil
1 tablespoon fresh parsley, minced
Mix the first 5 ingredients in a small bowl; set aside. Season the chicken with salt and pepper. Heat the oil in a large nonstick skillet. Brown the chicken on both sides. Don't completely cook the chicken. It will finish cooking along with the sauce later. Remove the chicken from the skillet; cover and keep warm. Add the sauce mixture to the skillet; bring to a simmer and cook over medium heat about a couple minutes or until the sauce has thickened slightly. Add the chicken to the sauce and simmer just until the chicken has finished cooking. Sprinkle with parsley.
Makes 4 servings
Per Serving: 370 Calories; 21g Fat; 41g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
I found this recipe on the French's mustard website here. They also have the same recipe but using cream cheese instead of mayonnaise: Chicken with Creamy Dijon Herb Sauce. I decided to try the mayonnaise version because I've always got mayo on hand. I only buy cream cheese when it's on sale so I rarely use it. Although this tasted quite good, the sauce separated and nothing I tried would bring it back together. Perhaps the cream cheese version would turn out better. I gave this 3 stars because it tasted good but didn't rate it any higher because of how bad the sauce looked. Click the photo to see a close-up.
Here are the counts for the cream cheese version, which is made using the same method:
Per Serving: 306 Calories; 13g Fat; 42g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
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