Chicken in White Wine Sauce

Ingredients

• 2 Tbsp cornstarch 
• 3 Tbsp grey poupon dijon mustard 
• 1 cup cooking wine dry white
• 1.5 cups chicken broth fat-free reduced-sodium
• 1 Tbsp oil 
• 3 Tbsp a.1. rub garlic & classic herb dry divided
• 2 lb chicken breasts boneless skinless
• 0.3 cup whipping cream 

Equipment

• frying pan
• whisk

Directions

1. Rub chicken with 2 Tbsp. dry rub.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook 6 to 8 min. on each side or until browned on both sides.
4. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
5. Add remaining dry rub, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil.
6. Whisk cornstarch and cream until blended.
7. Add to broth mixture; cook and stir 5 min. or until thickened.
8. Return chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165F).