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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) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Preparation

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat 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.

High Altitude (3500-6500 ft): No change.

Cook's Notes

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.

Nutrition Information

Calories: 240 ; Total Fat: 11g ; Saturated Fat: 2g ; Carbohydrates: 8g ; Protein: 27g ; Vitamin A: 0 ; Vitamin C: 0 ; Calcium: 2% ; Sodium: 750mg ; Iron: 10% ; Fiber: 1g