Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless, skinless chicken 1 ts Grated lemon peel
-breast halves 1 c Lowfat milk
1/4 ts Ground black pepper 1 1/2 tb Cornstarch
1/2 c Chicken broth 1 tb Dijon mustard
1/4 c White wine 2 tb Minced fresh parsley
2 tb Lemon juice -(Optional)

Season the chicken with pepper. Combine the chicken broth, wine,
lemon juice and lemon peel in a large, deep skillet. Bring to a
boil. Add the chicken and reduce the heat to medium-low. Cover and
simmer for 12 to 15 minutes, until cooked through. Remove the
chicken to a serving plate.

Blend the milk, cornstarch and mustard until smooth. Stir into the
simmering liquid in the skillet. Increase the heat to medium. Cook,
stirring constantly, until the mixture boils and thickens. Return the
chicken to the skillet and coat well with the sauce. Sprinkle with
the parsley before serving.

Makes 4 servings.

[Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992]

Posted by Fred Peters.

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