This is another one of my very favorite ways to prepare chicken. A low-fat version of this dish can be made by substituting fat-free sour cream for the cream: just reduce the heat to low before adding the sour cream and do not return to a boil.

• 2-3 tablespoons olive oil
• 4 boneless, skinless chicken breast halves
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons Dijon mustard
• 1/2 cup cream (or fat-free sour cream)

1. Remove all visible fat from the meat and pound to a uniform thickness; cut each piece in half (optional).

2. Heat the oil in a large skillet and brown the chicken on both sides. Stir in the flour. Cook and stir 1 minute without browning the flour. Stir in broth and wine. Cover and simmer 15-20 minutes or until chicken is cooked. Remove chicken to a plate.

3. Whisk mustard and cream into the skillet. Return chicken to skillet and cook, turning in the sauce, about 3 minutes or until chicken is hot again.

   Yield: 4 large or 8 small servings.

   

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   Copyright © 1996 by John William Ford
   Last revised 18 June 1996
   
   jwford at umich dot edu