Chicken Cutlets with Dijon Sauce

So after a year in which my exercise levels dipped dramatically and possibly some holiday over-indulgence, I took the plunge and joined Weight Watchers.  Gotta lose some lbs!  This was the first meal I cooked for which I was actually conscious of points, etc.  We thought it was quite good (though the chicken ended up being a little cold due to poor timing on my part), and would definitely make the sauce again.  It would go well with fish, too.  This was a Cooking Light recipe, and I made it with a side of sauteed peppers and sweet potato fries.

chickenmustardsauce

2 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
2 tablespoons whipping cream
2 teaspoons Dijon mustard

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

WW Points – Chicken 3 points, meal 5 points.

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