Chicken Breasts with Creamy Mustard Sauce
Lemon-Garlic Asparagus
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ½ onion, finely chopped
- 1 (14.5-oz) can gluten-free chicken broth (about 1¾ cups)
- 2 Tbsp cornstarch
- 3 Tbsp Dijon mustard
- 1 Tbsp gluten-free soy sauce
- 2 Tbsp milk
Instructions
- Lightly season chicken with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned; remove from skillet, and keep warm.
- Add onion to skillet; sauté 2 minutes or until tender.
- Whisk together broth and cornstarch; add to skillet. Bring to a boil, and cook 3 minutes or until thickened, stirring constantly.
- Whisk in mustard, soy sauce and milk.
- Add chicken; simmer 5 minutes or until chicken is done and sauce is thickened.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 cloves garlic, minced
- ½ tsp grated lemon rind
- ½ tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat broiler. Combine asparagus, garlic, lemon rind, oil, salt and pepper in a large bowl; toss gently to coat.
- Place on a foil-lined baking sheet coated with cooking spray.
- Broil 3 minutes or until crisp-tender.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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