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Chicken Breasts in Mustard & Cranberry Sauce

Serves 2.


  • Non-stick Cooking Spray
  • 2 - Boneless, Skinless Chicken Breasts
  • 1/2 cup - unsweetened Cranberry Juice
  • 1 (heaping) Tbls - Grey Poupon mustard
  • 2 Tbls - Thinly Sliced Shallots
  • 2 Tbls - Chopped Fresh Cilantro (leaves only)
  • 1 - Skinless, Roasted, Whole Green Chili
  • Pico de Gallo or Salsa (optional)

Feel free to , so you can easily return whenever you want to make this.

Spray sauté pan with Cooking Spray. Sauté Chicken Breasts over low heat just until golden crust begins to appear. Turn once. Add Shallot slices. Meanwhile, slice Chili crosswise to make chili rings. Add to pan.

In small bowl whisk Mustard into Cranberry Juice until well blended and pour around, not over, chicken breasts. Simmer until bubbly then cover for 10 minutes. Remove chicken pieces to warm platter. Reduce sauce in pan over medium heat by half. Pour sauce around, not over, chicken pieces. Sprinkle with chopped Cilantro leaves and Pico de Gallo if desired. Serve over rice.

Less than 9 Carbohydrate grams per serving.

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Additional Health Benefit:

Curry -- Studies find turmeric, one of the main ingredients in curry and most mustard, may slow, even reverse, the development of Alzheimer's Disease.

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