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Prep 20min
Total20min
Servings4
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Ingredients
4
boneless skinless chicken breasts (about 1 lb)
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive or canola oil
1/2
cup roasted garlic-seasoned chicken broth (from 14-oz can)
1
jar (4.5 oz) sliced mushrooms, drained
1 1/2
tablespoons Dijon mustard
Chopped fresh thyme, if desired
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Steps
1
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2
In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3
Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
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For a meal that's sure to satisfy, serve this saucy chicken dish with a small baked potato, cooked green beans and 1/2 cup cut-up fresh fruit. Add a slice of bread, and you're still at only 3 Carbohydrate Choices.
Try this recipe with pork tenderloin. Cut the tenderloin into 1-inch slices, and flatten as directed in step 1. Continue as directed, cooking until pork is no longer pink in center.
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