Poached Chicken In Creamy Lemon Sauce

Ingredients

4 boneless, skinless, chicken breast halves
1/4 teaspoon ground pepper
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 cup lowfat milk
1 1/2 tablespoons cornstarch
1 tablespoon Dijon mustard
2 tablespoons minced, fresh parsley, optional

Preparation

1
Season chicken with pepper. In a large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel; bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until chicken is cooked through. Transfer chicken to a warm serving plate and keep warm.
2
In a small bowl, blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley, if desired.

Tools

Yield:

4.0 servings

Added:

February 19, 2010

Creator:

Anonymous

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