1/2 cup plus 2 teaspoons reduced-sodium chicken broth

1/4 cup chopped onion

1/4 teaspoon dried thyme leaves

1/8 teaspoon ground black pepper

1 teaspoon cornstarch

2 teaspoons Dijon-style prepared mustard

1 teaspoon butter

1/4 teaspoon sugar

1 tablespoon chopped fresh parsley leaves

 

In large, shallow microwave-safe dish or glass pie plate, arrange chicken cutlets in a single layer.  In small bowl, stir together 1/2 cup broth, onion, thyme, and pepper; pour over chicken.  Microwave, uncovered, on HIGH 2 minutes.  Rearrange cutlets so outside edges are in center.  Microwave on HIGH 2 to 3 minutes longer or until chicken is cooked through and no pink spots remain.  With slotted spatula, remove cutlets to warm serving platter, reserving cooking liquid.

 

In medium-size microwave-safe bowl, dissolve cornstarch in remaining 2 teaspoons broth.  Strain reserved cooking liquid into cornstarch mixture and stir well.  Microwave on HIGH 2 minutes; stir.  Microwave on HIGH 1 to 2 minutes longer or until mixture bubbles and thickens.

 

Stir mustard, butter and sugar into cooking liquid and pour over chicken.  Top with parsley and serve.

 

Makes 4 servings:  Each serving

Calories  216

Fat 6 g

Cholesterol 99 mg

Sodium 205 mg