• 4servings
  • 15minutes
  • 215calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, P
MineralsSilicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) all-purpose flour

  2. 4 boneless, skinless chicken breasts , tenderloins removed

  3. 3 teaspoon(s) olive oil

  4. 1 pint(s) grape tomatoes

  5. 1/2 teaspoon(s) minced garlic

  6. 3/4 cup(s) chicken broth

  7. 3 tablespoon(s) each grainy Dijon mustard and reduced-fat sour cream

  8. 1 tablespoon(s) snipped chives

  9. 1 bunch(es) watercress

Instructions Jump to Ingredients ↑

  1. Put flour in large plastic bag, add chicken and shake to coat.

  2. Heat a tsp oil in large nonstick skillet over medium-high heat. Sauté grape tomatoes about 3 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to plate.

  3. Heat 2 tsp oil in same skillet. Cook chicken about 5 minutes each side, or until instant-read thermometer inserted from side to middle registers 160ºF. Remove to plate; cover.

  4. Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives.

  5. Place chicken on watercress; spoon mustard sauce on top. Serve with tomatoes.


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