Cooking Directions

• 1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
• 2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
• 3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
• 4. Serve with Skinny Mashed Potatoes or Rice Pilaf .

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, crushed
• 4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
• 1 dash salt
• 1 dash black pepper
• 1/2 cup low-sodium chicken broth
• 2 teaspoons Dijon mustard