Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         chicken breasts -- boneless skinned
   2      tablespoons   margarine
   2      centiliters   garlic -- crushed
     1/2  cup           dry white wine
     1/4  cup           water
   2      tablespoons   dijon mustard
     1/2  teaspoon      dill weed -- dried
     1/4  teaspoon      ground pepper -- coarsely
     1/3  cup           fresh parsley -- chopped

Preparation:

Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until 1/2" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 1/2-quart shallow casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minutes. Add parsley; baste the chicken with the sauce and cook 5 more minutes.