lemon-dijon chicken

(Not to be confused with Dijon Chicken, which is also good.)

4 serving chicken breast, boneless
1/2 cup Dijon mustard
1/4 cup lemon juice
4 tsp olive oil
dried bread crumbs

Pound chicken breasts to 1/2 inch thickness. Mix Dijon, lemon juice, and 2 Tsp olive oil and toss with chicken; cover and let sit in refrigerator for at least half an hour.

Put bread crumbs in a bowl and season with salt and pepper. Press each piece of chicken in bread crumbs to coat both sides and place on a baking sheet. Drizzle remaining 2 Tsp olive oil over chicken and cook in 375 oven for about twenty minutes.

1/4 cup white wine
1 medium lemon
1/2 cup fat-free skim milk
1/4 cup fat-free chicken broth
1/2 tsp cornstarch

In small saucepan, put sliced lemons and 1/2 cup white wine and cook over high heat until wine is almost all cooked away. Reduce to medium heaat and add 1/2 cup skim milk. When it gets hot, put into food processor to puree and return to saucepan. In a small bowl, mix 1/2 tsp corn starch into chicken broth until dissolved and add to milk mixture. Heat until sauce thickens. Pour over chicken before serving.

Serves 4. 6 points per serving.

Peace,
Milton