Quick Chicken Scallopini
- Number of Servings: 4
Ingredients
1/3 cup all-purpose flour1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/8 teaspoon white pepper16 oz boneless skinless chicken breasts4 teaspoons canola oil1/4 cup reduced-sodium chicken broth1/2 teaspoon cornstarch1/3 cup reduced-sodium chicken broth1/2 cup reduced-fat sour cream1 teaspoon course mustard
In a shallow bowl, mix flour and seasonings. Dip chicken in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken in batches and cook 2-4 minutes on each side or until meat is no longer pink. Remove to a serving plate; keep warm.
Add 1/4 C reduced sodium chicken broth to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened.
Stir in sour cream and mustard; heat through. Pour over chicken. If desired, sprinkle with paprika. Yield: 4 servings.
Serving Size: 4 servings (4 oz chicken with 2 Tbsp sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user MRSALANIZ8286.
Add 1/4 C reduced sodium chicken broth to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened.
Stir in sour cream and mustard; heat through. Pour over chicken. If desired, sprinkle with paprika. Yield: 4 servings.
Serving Size: 4 servings (4 oz chicken with 2 Tbsp sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user MRSALANIZ8286.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 9.2 g
- Cholesterol: 66.8 mg
- Sodium: 414.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.3 g
- Protein: 25.4 g
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