Cider-Dijon Chicken

Ingredients:
1 teaspoon oil
2 garlic cloves, minced
4 4-ounce skinless boneless chicken breast
2 cups sliced mushrooms
1/2 cup low-sodium chicken broth
2 tablespoons Dijon mustard
3 tablespoons flour
1/2 cup apple cider/juice
1/4 cup nonfat sour cream
1/4 cup minced parsley
4 Cups Hot cooked brown rice

Directions:
1. In large nonstick skillet, heat the oil. Add the garlic and cook until lightly browned.
2. Add the chicken, mushrooms, broth and mustard; bring to boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8-10 minutes.
3. In a small bowl, combine the flour with enough of the cider to make a paste; then stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly, until boils and thickens, about 2 minutes. Stir in sour cream and parsley; cook about 1 minute. Serve over rice.

Per Serving: 421 Calories, 5g Total Fat, 1g Saturated Fat, 66mg Cholesterol, 291mg Sodium, 56g Total Carbohydrate, 4g Fiber, 24g Protein, 65mg Calcium
WW Points Per Serving: 8
From Weight Watchers "Simply the Best" cookbook