Prep Time 10m
Cook Time 20m
Ready Time 30m
Yield 6 servings

  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 6 boneless, skinless chicken breasts (about 1 1/2 lbs.)
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 cup chicken broth
  • 1/2 cup fat free sour cream
  • 2 tablespoons Dijon-style mustard
  • 4 cups hot cooked rice
  • 2 tablespoons chopped fresh parsley
Preparation Directions
  • Step 1Heat oil in large skillet on medium-high heat. Add chicken. Cook until brown on both sides and internal temperature reaches 165°F. Remove to serving plate. Keep warm.
  • Step 2Add flour to skillet. Cook and stir 2 minutes on medium heat. Stir in chicken broth gradually. Cook and stir until thickened and smooth. Reduce heat to low. Stir in sour cream and mustard.
  • Step 3Return chicken to skillet. Turn to coat with sauce. Serve over hot cooked rice. Garnish with chopped parsley.
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