Celine Dijon Chicken
Makes 4 servings
- 1 cup unsweetened apple juice
- 1 tablespoon each Dijon mustard and lemon juice
- 1 large shallot, minced (see Cooking 101)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breast halves
- 1/4 cup low-fat sour cream
- 1 teaspoon each honey and cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
Shallots are mild-flavored members of the onion family, though they look like oversized cloves of garlic wrapped in thin, papery brown skins. Because of their delicate, sweet flavor, shallots are a good choice for light sauces. Dry shallots are available year-round in the produce section of your supermarket, sold in mesh bags or in bulk. Look for shallots that are plump and sprout-free. They should be stored like onions in a cool, dry, well-ventilated place. They'll keep for about a month.
4.4 grams fat
0.5 gram saturated fat
27.2 grams protein
11.5 grams carbohydrate
0.2 gram fiber
66.8 milligrams cholesterol
188.1 milligrams sodium
% calories from fat: 20
Getting a laugh out of low-fat cooking
March 21, 2000
Penguin Putnam Inc.
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