Dijon Chicken

Course : Chicken
Serves: 4
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2 small chicken breasts -- boneless skinned
2 tablespoons margarine
2 clove 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 / Directions:

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.

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  (4 3/4 Stars!)
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