| CHICKEN DIJON WITH RICE |
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Serves 62 tablespoons CRISCO Oil 6 boneless, skinless chicken breast halves (about 1-1/2 pounds) 1 cup chicken broth 2 tablespoons all-purpose flour 1/2 cup nonfat sour cream alternative 2 tablespoons Dijon mustard 4 cups hot cooked rice 2 tablespoons chopped fresh parsley Heat oil in large skillet on medium-high heat. Add chicken. Cook until browned on both sides and no longer pink in center. Remove to serving plate. Keep warm. Add flour to skillet. Cook and stir 2 minutes on medium heat. Stir in chicken broth gradually. Cook and stir until thickened and smooth. Reduce heat to low. Stir in "sour cream" and mustard. Return chicken to skillet. Turn to coat with sauce. Serve over hot rice. Sprinkle with parsley. |
