Apple-Dijon Chicken

For the low-carb crowd!

4 large skinless, boneless chicken breast halves (about 1 1/2 pounds)

Salt and pepper

2 T butter

1 medium tart cooking apple (such as Granny Smith), thinly sliced

1/3 cup whipping cream

2 T Dijon-style mustard

1. Butterfly cut each chicken breast half by cutting horizontally from one long side of the breast almost to, but not through, the opposite long side of the breast. Lay the breast open. Sprinkle both sides of chicken breasts with salt and pepper.

2. In a large skillet cook chicken, half at a time, in 1 tablespoon of the butter over medium-high heat until no longer pint (170 degrees F), turning to brown evenly, about 2 to 3 minutes per side. Remove chicken from skillet and keep warm with aluminum foil.

3. Add remaining 1 tablespoon butter to skillet. Add apple, cooking and stirring 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and thickened slightly. Season to taste with additional salt and pepper. Serve sauce and apples over chicken.

Note: My kids don't like the Dijon, so I remove their serving of apples and cream before adding the Dijon.

Nutrition Facts per serving: 342 cal., 16g total fat, 142 mg chol., 407 mg sodium, 6g carbo., 1g fiber, 40g protein


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