Here is another, low cal, delicious chicken dish for your files.  A few tricks that I used here:  First, by slicing each breast in half and pounding thin, you eat half the amount of chicken but it still feels like a full portion.  Reducing the sauce adds a lot of flavor and the little bit of low-fat sour cream gives it a really creamy consistency without using heavy cream.  Second, a light dusting of flour keeps the chicken moist and gives it a little crust.  If you are avoiding flour, just skip this step or you could try an alternative like almond flour.

I served this on roasted Brussel sprouts and cauliflower.  Add the veggies to the plate, put the chicken on top and drizzle with the sauce.  Hard to believe it’s good for you! Continue reading Chicken with Mustard Sauce →