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ZESTY CHICKEN




List of Ingredients



• 1 TABLESPOON UNSALTED BUTTER, MELTED
  
• 1 TABLESPOON DIJON MUSTARD
  
• 1/3 CUP PACKAGED UNSEASONED BREAD CRUMBS
  
• 1 1/2 TEASPOON CHOPPED FRESH PARSLEY
  
• 1 TEASPOON DRIED TARAGON
  
• PINCH EACH SALT AND PEPPER
  
• 2 BONELESS, SKINLESS CHICKEN BREASTS, 4 OUNCES EACH
  
• 1 TEASPOON CANOLA OIL
  
• SAUCE:
  
• 3/4 CUPS NONFAT CHICKEN BROTH
  
• 3/4 TEASPOON DIJON MUSTARDD
  
• 1/2 TEASPOON DRIED TARRAGON
  






Instructions



1. MIX BUTTER AND MUSTARD IN A BOWL. PLACE BREAD CRUMBS, PARSLEY, TARRAGON, SALT AND PEPPER IN A LARGE ZIP LOCK PLASTIC BAG.
   
2. COAT CHICKEN WITH MUSTARD MIXTURE,IN THE BAG TO COAT BOTH SIDES WITH CRUMBS.
   
3. SAUTE CHICKEN IN OIL IN A NONSTICK SKILLET 3 MINUTES PER SIDE OR UNTIL COOKED THROUGH. REMOVE TO PLATE AND KEEP WARM.
   
4. SAUCE: ADD BROTH, MUSTARD AND TARRAGON TO SKILLET. BRING TO BOILING, COOK 2 MINUTES. SERVE WITH CHICKEN.
   
5. 2 SERVINGS
   SOURCE: FAMILY CIRCLE
   TIC-TAC-TOE DIET
   10/03/00 ISSUE