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StumbleUponCooking Time: 6 minutes
Number of Servings: 2
Preparation Time: 5 minutes
You Will Need
1 skinless, boneless chicken breast (about 1/2 pound), halved and pounded to 1/4-inch thickness
1/4 teaspoon dried sage, crumbled
1/4 teaspoon dried thyme, crumbled
4 teaspoons flour, divided
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted margarine
1 scallion, finely chopped
1/4 cup white wine or vermouth
1/3 cup low-sodium chicken broth
1/4 cup plain low-fat yogurt
2 tablespoons sour cream
1 teaspoon Dijon or spicy brown mustard (or to taste)
1 tablespoon minced fresh chives or parsley
Cooked rice or pasta (optional)
What to Do
1. Rub both sides of chicken breast with sage and thyme, then cut into matchstick strips. Combine 3 teaspoons flour with the pepper on a plate. Press chicken strips into flour mixture, coating evenly on all sides, shaking off excess.
2. Melt margarine in a heavy 10-inch skillet over medium-high heat. Add chicken and cook, stirring, 1 to 2 minutes, until chicken is golden; transfer to a warm plate. Add scallion to skillet and stir-fry 30 seconds. Stir in wine and boil, uncovered, 1 minute. Stir in chicken broth and boil 1 minute.
3. Whisk yogurt, sour cream, remaining 1 teaspoon flour and the mustard together in a small bowl; stir into skillet juices. Cook over medium heat, stirring constantly, 1 to 2 minutes, until thickened. Do not boil or the sauce will curdle.
4. Return chicken to skillet and cook, uncovered, 1 to 2 minutes more, until chicken is heated through. Sprinkle with chives and serve with rice or pasta, if desired.
Per serving: Calories 255, fat 11 g, saturated fat 4 g, cholesterol 74 mg, sodium 224 mg, carbohydrate 8 g, fiber 0 g, protein 29 g.
From ChangeOne.com
From Great Recipes for Good Health
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