Cider-Dijon Chicken

From the Weight Watchers Cookbook: Simply the Best.

1 tsp Canola Oil
2 Garlic Cloves, minced
4 4oz skinless, boneless chicken breasts
2 cups Sliced mushrooms
1/2 cup Low-sodium chicken broth (can use just regular chicken broth)
2 Tbsp Dijon Mustard
3 Tbsp Flour
1/2 cup Apple Cider or Juice
1/4 cup Non-fat Sour Cream
1/4 cup Minced Fresh Parsley
4 cups Hot Cooked Brown Rice

1. In a large non-stick skillet, heat the oil. Add garlic and cook until lightly browned (~1 minute).
2. Add chicken, mushrooms, broth and mustard. Bring to a 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 smooth paste; stir in the remaining cider. Add to the chicken mixture; cook, stirring constantly until the mixture boils and thickens (~two minutes). Stir in the sour cream and parsley; cook until heated through (~1 minute). Serve with rice topped with chicken and sauce.

Makes 4 servings of 8 points each.