Tender, boneless chicken breasts are simmered in a light, lemony picatta-inspired sauce that takes on extra flavor dimension with the addition of coarse grain mustard. Cooked pasta or rice make the perfect compliment to the tender chicken and flavorful sauce.
cost per recipe: $6.83
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons canola oil
large shallot, chopped (about 1/4 cup)
tablespoons rinsed drained capers
tablespoon all-purpose flour
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
tablespoon lemon juice
tablespoons stone ground mustard
tablespoons half and half
Season the chicken as desired.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallot and capers and cook for 2 minutes, stirring occasionally. Add the flour and cook and stir for 1 minute.
Stir the broth, lemon juice and mustard in a bowl. Stir the broth mixture in the skillet and cook until the mixture boils and thickens. Reduce the heat to low. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the half and half. Season to taste.