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6 chicken breast cutlets
½ c low sodium chicken broth

1 package tofu, drained and cut into 6 pieces
½ c low sodium vegetable broth

The Rest
2 tbsp olive oil
2 onions, sliced
3 cloves garlic, sliced
2 tbsp Dijon mustard
1 c white wine
1 bay leaf
¼ tsp dried thyme or ½ tsp fresh thyme
¼ tsp lemon pepper
12 oz can evaporated skim milk
2 tbsp cornstarch
1 green onion, chopped (optional)
1 c brown rice or ½ lb whole wheat pasta


  1. Cook rice or pasta according to packaging.
  2. Heat oil in pan on medium high. Add chicken or tofu and cook 2 minutes on each side to brown. Remove from pan.
  3. Add onion and garlic to pan and cook on medium for 2 minutes. Replace chicken in pan. Add mustard, wine, bay leaf, thyme, and lemon pepper. Simmer for 10 minutes for tofu or 20 minutes for chicken on low heat.
  4. In small bowl, combine broth, milk and cornstarch. Pour in pan. Raise heat to medium and cook until thickened. Add green onions.
  5. Serve over rice or pasta.