Mustard-Dill Chicken(6 Servings)

• 6 chicken breast halves, skin and fat removed
• 1 Tbsp. olive oil
• 1/4 c. flour or as needed
• salt and pepper
• 1/2 c. diced shallots or white onion
• 2 c. low-fat chicken stock
• 3 Tbsp. minced fresh dill
• 2 oz. low-fat milk
• 2 Tbsp. grainy style mustard (Moutarde Pommery, available in most markets)
• 1 1/2 Tbsp. Dijon
• 1 tsp. Coleman's prepared mustard
• 1/2 tsp. salt
• 1/2 tsp. fresh cracked pepper
• fresh dill (for garnish)

1. Heat a large skillet; add olive oil.
2. Dredge chicken in flour; season and brown in hot oil about one minute per side.
3. Remove from pan.
4. Saute onion a few minutes before adding all remaining ingredients, except garnish.
5. Blend ingredients; bring to a boil and reduce to a simmer.
6. Return chicken to sauce.
7. Cook 15 to 20 minutes until sauce is thickened and chicken is still slightly soft to touch.
8. If a thicker sauce is desired, remove chicken to platter; bring sauce to a boil and reduce until desired thickness is reached.
9. Garnish with additional fresh dill.
10. Quick, easy, lo-cal and low-fat entree from Barbara Hill.

chicken, olive oil, flour, salt, shallots, lowfat chicken stock, dill, lowfat milk, grainy style mustard, mustard, salt, fresh cracked pepper, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008704 (may not work)