Serves: 4
Total Calories: 382
1. Coat both sides of chicken breasts with mustard.
2. In a small bowl, mix parsley and garlic.
3. In a 10-inch skillet, place chicken broth and half of the parsley mixture. Using tongs, add chicken and top with remaining parsley mixture. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 5 minutes. Turn chicken over, cover and cook 3 to 5 minutes longer or until no longer pink in the thickest part. Remove chicken to a heated platter. Cover and keep warm, stir cream into liquid in skillet. Increase heat to medium-high. Cook and stir until reduced to about 3/4 cup. Spoon over chicken and serve,
This French Chicken Breasts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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