Chicken With Mustard Sauce(Calories: 270; Fat: 4 Grams)

• 4 skinless chicken breast halves
• 1/8 tsp. ground black pepper
• 1/8 tsp. lite salt
• 2 Tbsp. fat-free chicken broth
• 12 to 14 baby carrots, sliced
• 1 (8 oz.) can sliced mushrooms, rinsed and drained
• 2 Tbsp. chopped shallots
• 1 tsp. minced garlic (in a jar)
• 1 Tbsp. flour
• 1/2 c. dry white wine or cooking wine
• 1 c. fat-free chicken broth
• 1 Tbsp. tomato paste
• 1 bay leaf
• 1 tsp. dried thyme
• 2 Tbsp. Dijon mustard
• 1 Tbsp. chopped parsley

1. Sprinkle chicken breasts with salt and pepper.
2. In a large nonstick skillet, combine 2 tablespoons chicken broth with the chicken breasts.
3. Cook until golden brown, about 5 minutes.
4. Turn and cook 3 more minutes.
5. Add the carrots, shallots and garlic to the chicken.
6. Continue cooking and stirring 3 minutes.
7. Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly.
8. Add the wine and mushrooms; stir.
9. Add the 1 cup broth, tomato paste, bay leaf, thyme and mustard; blend well. Cover and simmer 10 to 15 minutes.
10. Uncover and cook 5 more minutes to reduce sauce.
11. Remove the bay leaf.
12. Sprinkle with parsley and serve over pasta or rice.

chicken, ground black pepper, lite salt, chicken broth, baby carrots, mushrooms, shallots, garlic, flour, white wine, chicken broth, tomato paste, bay leaf, thyme, mustard, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051258 (may not work)