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Celine Dijon Chicken

Celine Chicken

'Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!'
By Janet and Greta Podleski
(Berkley Publishing)

March 21, 2000
Web posted at: 11:15 a.m. EST (1615 GMT)

Makes 4 servings

Ingredients:
  • 1 cup unsweetened apple juice
  • 1 tablespoon each Dijon mustard and lemon juice
  • 1 large shallot, minced (see Cooking 101)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup low-fat sour cream
  • 1 teaspoon each honey and cornstarch

To Prepare: Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.

Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.

Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.

Cooking 101: Shallots are mild-flavored members of the onion family, though they look like oversized cloves of garlic wrapped in thin, papery brown skins. Because of their delicate, sweet flavor, shallots are a good choice for light sauces. Dry shallots are available year-round in the produce section of your supermarket, sold in mesh bags or in bulk. Look for shallots that are plump and sprout-free. They should be stored like onions in a cool, dry, well-ventilated place. They'll keep for about a month.
Per serving:
203 calories
4.4 grams fat
0.5 gram saturated fat
27.2 grams protein
11.5 grams carbohydrate
0.2 gram fiber
66.8 milligrams cholesterol
188.1 milligrams sodium
% calories from fat: 20


RELATED STORIES:
Getting a laugh out of low-fat cooking
March 21, 2000

RELATED SITES:
Crazy Plates
Penguin Putnam Inc.

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