CIDER DIJON CHICKEN

2 Cloves Garlic, minced 4 Skinless Boneless Chicken Breasts 2 Cups Sliced Mushrooms 1/2 Cup Chicken Broth 2 Tablespoons Dijon Mustard

3 Tablespoons Flour 1/3 Cup Apple Cider 1/4 Cup Fat Free Sour Cream 1/4 Cup Parsley 4 Cups Brown Rice, cooked

Add the first 5 ingredients to a frying pan. Cook for 30 minutes until chicken is done.Mix the flour and enough apple cider to make a smooth paste. Add remaining cider to the chicken, along with the paste. Cook until thickened. Add in the sour cream and parsley until heated. Serve with the rice.

SERVINGS 4; CALORIES 421; FAT 5 g; PROTEIN 34 g; CARBS 56 g; FIBER 4 g; CHOL 66 mg; SODIUM 291 mg; CALC 65 mg SERVING SIZE= 1 Chicken Breast, 1 Cup Rice

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Updated 12/7/99