- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 342.0
- Total Fat: 8.2 g
- Cholesterol: 136.9 mg
- Sodium: 840.5 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.1 g
- Protein: 56.4 g
Dijon Chicken over Zucchini
4 boneless chicken breast halves
1 medium zucchini, sliced
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
Dash of paprika
2 teaspoons cornstarch (optional)
To thicken the sauce:
After 6 to 8 hours, open slow cooker lid and turn to "High".
Strain the liquids from the slow cooker into a measuring cup to help determine the amount of cornstarch to use.
Pour the liquid back into the slow cooker and estimate 2 tbsp. of cornstarch for every 2 cups of liquid measured from the slow cooker.
Whisk 2 tbsp. cornstarch per 2 cups of liquid measured from the slow cooker with enough cold water to resemble heavy whipping cream, about 1/4 cup of water per 2 tbsp. of cornstarch. This mixture is known as a "slurry."
Pour the "slurry" made from the cornstarch and water into the slow cooker while stirring with the whisk.
Continue to whisk the sauce for one to two minutes over high heat or until it reaches the desired consistency.
Turn off the heat and set slow cooker to "Warm." Serve.
Place sliced zucchini at the bottom of the slow cooker.
Wash chicken and pat dry; place in slow cooker.
Combine dijon mustard and cream of mushroom soup, and spoon over the chicken.
Sprinkle a little paprika over the chicken.
Cover and cook on "Low," 6 to 8 hours.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user YVRANTHONY.