• 1 pound boneless chicken breasts (2 whole breasts)
  • 1 tablespoon vegetable oil
  • 2 shallots or green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablepsoon Dijon mustard
  • 1/2 teaspoon ground rosemary
  • 1/2 cup chicken broth
  • 4 large fresh mushrooms, sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped pimiento


Saute chicken breasts in oil until browned on all sides. (The recipe doesn't state if the skin is removed, but I did remove it when I tried this recipe.) Add shallots and garlic. Simmer until shallots are tender. Stir in mustard, rosemary and broth. Top with mushrooms. Simmer for 10 minutes or until chicken is tender. Dissolve cornstarch in a small amount of cold water. Stir into the mixture. Cook over medium heat until thickened. Top with pimiento just before serving over rice. (I added a little salt and pepper.)

4 servings of 1/2 chicken breast. Calories 192. Food exchanges: 3 lean meats + 1 vegetable For rice 1/3 cup of cooked rice equals 1 starch/bread exchange

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Submitted 6/13/05.
Source: American Diabetic Association
Submitted By: Joy Bowers
Rosemary Chicken Dijon