Chicken with Garlic & Herb Sauce

• 8 small boneless skinless chicken breasts (2 lb.)
• 3 Tbsp. A.1. Dry Rub Garlic & Classic Herb, divided
• 1 Tbsp. oil
• 1-1/2 cups fat-free reduced-sodium chicken broth
• 1 cup dry white wine
• 3 Tbsp. GREY POUPON Dijon Mustard
• 2 Tbsp. cornstarch
• 1/4 cup whipping cream

1. Rub chicken with 2 Tbsp.
2. dry rub.
3. Heat oil in large skillet on medium-high heat.
4. Add chicken; cook 6 to 8 min.
5. on each side or until browned on both sides.
6. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
7. Add remaining dry rub, chicken broth, wine and mustard to drippings in skillet; stir until blended.
8. Bring to boil.
9. Whisk cornstarch and cream until blended.
10. Add to broth mixture; cook and stir 5 min.
11. or until thickened.
12. Return chicken to skillet; spoon sauce over chicken.
13. Cook 2 to 3 min.
14. or until chicken is done (165F).

chicken breasts, rub garlic, oil, chicken broth, white wine, poupon, cornstarch, whipping cream

Taken from www.kraftrecipes.com/recipes/chicken-garlic-herb-sauce-138537.aspx (may not work)