CREAMY MUSTARD CHICKEN & PASTA

Ellen Bales

By
@Starwriter

This recipe calls for chicken cutlets. If you can't find them, just use boneless, skinless chicken breasts cut into 4-oz. pieces.
Recipe & photo: eatingwell.com


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Rating:

Comments:

Serves:

4

Prep:

35 Min

Method:

Stove Top

Ingredients

1/2 pkg
(7 to 8 oz.) whole-wheat angel hair pasta
4
thin-sliced chicken breasts - or - cutlets (about 1 pound)
1/2 tsp
garlic powder
1/2 tsp
salt, divided
1/2 tsp
freshly ground pepper, divided
1/4 c
all purpose flour
3 Tbsp
extra-virgin olive oil, divided
1 large
shallot, finely chopped
1/2 c
dry white wine
1/2 c
water
1/4 c
reduced-fat sour cream
2 Tbsp
dijon mustard
2 Tbsp
chopped fresh sage, plus more for garnish

Directions Step-By-Step

1
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions; drain.
2
Sprinkle chicken with garlic powder and 1/4 tsp. each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 tsp. flour; discard the rest.
3
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 5 minutes per side. Transfer to a clean plate.
4
Reduce heat to medium and add the remaining 1 Tbsp. oil to the pan. Add shallot and cook, stirring, until beginning to brown, about 1 minute. Add the wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 tsp. flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 Tbsp. sage and the remaining 1/4 tsp. each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
5
Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with some more sage, if desired.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy