Source: dLife

Chicken breasts topped with a creamy Dijon/mushroom sauce.

Servings

0.3333
0.3333 cup  chicken broth 1.5
1 1/2 tsp  cornstarch 1.0
1 lb  boneless skinless chicken breasts 1.5
1 1/2 tsp  crushed garlic 0.25
0 1/4 tsp  black pepper 2.0
2 cup  fresh mushroom slices 2.0
2 tbsp  dijon mustard 1.0
1 tsp  sugar 0.75
0 3/4 cup  Sour Cream, nonfat

1. Mix half the broth with the cornstarch, and set aside.
2. Rinse chicken with cool water and pat dry. Spread garlic on chicken and then sprinkle with pepper.
3. Preheat a large skillet sprayed with nonstick cooking spray over medium heat, and cook chicken for 2 minutes on each side.
4. Reduce heat to low. Pour remaining broth into the bottom of the skillet, and arrange mushrooms around chicken. Cover and cook for 15 minutes.
5. Transfer the chicken and mushrooms to a serving platter; cover to keep warm.
6. Stir the cornstarch mixture, and then cook over medium heat in the skillet, whisking constantly.
7. When mixture comes to a boil, add the mustard and sugar, and whisk over low heat to mix well.
8. Add sour cream, and whisk until sauce is smooth and heated through. Drizzle sauce over the chicken and mushrooms.