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4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive or canola oil
1/2 cup canned, roasted garlic chicken broth,
from a (14 1/2 oz) size can

1 (4 1/2 oz) can or jar sliced mushrooms,

1 1/2 tbsp Dijon mustard
Chopped fresh thyme, optional


1. Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound with
flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow pan, stir together flour, salt and pepper.

2. In a 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.

Yield: 4 Servings Serving Size = 1

Weight Watchers Points Plus+ = 6 per serving

Nutrition Information
Calories 240
Fat 11 g
Cholesterol 70 mg
Sodium 750 mg
Carbohydrate 8 g
Protein 27 g
Percent Daily Values are based on a 2,000 calorie diet.