Quick Chicken Scallopini

1/3 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
16 oz boneless skinless chicken breasts
4 teaspoons canola oil
1/4 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch
1/3 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 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.