Prep Time:  25 Minutes  Start to Finish:  25 Minutes  Makes:  4 servings 4 boneless skinless chicken breasts  (about 1¼ lb)



¼ cup al l -purpose  flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons ol ive or canola oi l
½ cup roasted garl ic–seasoned chicken broth (from 14-oz can)
1 jar  (4.5 oz) sl iced mushrooms,  drained
4½ teaspoons Di jon mustard Chopped  fresh thyme  leaves,   i f desired


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 ¼ inch thick. In shallow bowl, mix flour, salt and pepper.

2.  In 12-inch nonstick skillet, heat oil over medium-high heat. Coat chicken with flour mixture. Add to skillet; cook 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.

3.  Stir broth into skillet. Heat to boiling over mediumhigh heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

1 Serving :  Calories 280  (Calories  from Fat 110);  Total  Fat 12g  (Saturated Fat 2.5g; Trans Fat 0g);  Cholesterol  90mg;  Sodium 780mg;  Total  Carbohydrate 8g (Dietary Fiber 1g);  Protein 34g  % Dai ly Value:  Vitamin A 0%;  Vitamin C 0%;  Calcium 2%; Iron 10%  Exchanges:  ½ Starch,  4½ Very Lean Meat,  2 Fat Carbohydrate Choices: ½


Health Smart   I f you are keeping an eye on salt  intake,  opt  for reduced sodium chicken broth,  add ½ teaspoon garl ic powder  (or to taste) and  leave out the salt.