Poached Chicken In Creamy Lemon Sauce

Photo: flickr user avlxyz

Ingredients

4 boneless, skinless, chicken breast halves

1/4 teaspoon ground pepper

1/2 cup chicken broth

1/4 cup white wine

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1 cup lowfat milk

1 1/2 tablespoons cornstarch

1 tablespoon Dijon mustard

2 tablespoons minced, fresh parsley, optional

Preparation

Season chicken with pepper. In a large, deep skillet over medium-high heat, combine broth, wine, lemon juice and lemon peel; bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until chicken is cooked through. Transfer chicken to a warm serving plate and keep warm.

In a small bowl, blend milk, cornstarch and mustard until smooth; stir into simmering liquid in skillet. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Return chicken to skillet; coat well with sauce. Sprinkle with parsley, if desired.