Chicken Strips With Mustard Sauce Recipe
Chicken stirps with mustard sauce is a wine and broth cooked recipe. Prepared with white wine, the chicken is flavored with herbs and served with a creamy mustard sauce. Sprinkled with chives, it goes great with rice.
Ingredients
| Chicken breast | 1 Pound | |
| 1/4 teaspoon each dried sage and thyme, crumbled | ||
| Flour | 4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1 tablespoon unsalted margarine | ||
| 1 green onion, chopped fine | ||
| 1/4 cup dry white wine or vermouth | ||
| Low sodium chicken broth | 1/3 Cup (16 tbs) | |
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| Sour cream | 2 Tablespoon | |
| 1 teaspoon Dijon or spicy brown mustard or to taste | ||
| 1 tablespoon minced fresh chives or parsley | ||
Directions
Rub both sides of the chicken breast with the sage and thyme, then cut into matchstick strips.
Combine 3 teaspoons of the flour with the pepper on a plate.
Press the chicken strips into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch nonstick skillet, melt the margarine over moderately high heat.
Add the chicken and cook, stirring, for 1 to 2 minutes or until the chicken is golden; remove to a warm plate.
Add the green onion to the skillet and stir fry for 30 seconds.
Mix in the wine and boil, uncovered, for 1 minute.
Mix in the chicken broth and boil 1 minute longer.
In a small bowl, whisk together the yogurt, sour cream, the remaining teaspoon of flour, and the mustard, and blend into the skillet juices.
Cook over moderate heat, stirring constantly, for 1 to 2 minutes or until thickened.
Do not boil or the sauce will curdle.
Return the chicken to the skillet and cook, uncovered, 1 to 2 minutes longer or until the chicken is heated through.
Sprinkle with the chives and serve with rice or pasta.
Combine 3 teaspoons of the flour with the pepper on a plate.
Press the chicken strips into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch nonstick skillet, melt the margarine over moderately high heat.
Add the chicken and cook, stirring, for 1 to 2 minutes or until the chicken is golden; remove to a warm plate.
Add the green onion to the skillet and stir fry for 30 seconds.
Mix in the wine and boil, uncovered, for 1 minute.
Mix in the chicken broth and boil 1 minute longer.
In a small bowl, whisk together the yogurt, sour cream, the remaining teaspoon of flour, and the mustard, and blend into the skillet juices.
Cook over moderate heat, stirring constantly, for 1 to 2 minutes or until thickened.
Do not boil or the sauce will curdle.
Return the chicken to the skillet and cook, uncovered, 1 to 2 minutes longer or until the chicken is heated through.
Sprinkle with the chives and serve with rice or pasta.
Chef
