Dijon chicken

4 sweet ones

Ingredients

Quantity Ingredient
2 smalls Chicken breasts; boneless skinned
2 tablespoons Margarine;
2 cloves Garlic; crushed
½ cup Dry white wine;
¼ cup Water;
2 tablespoons Dijon mustard;
½ teaspoon Dill weed; dried
¼ teaspoon Ground pepper; coarsely
⅓ cup Fresh parsley; chopped

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 ½" 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 1½-quart shalloe 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 minuetes.

Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food Exchanges per serving: 4 LEAN MEAT EXCHANGES; CAL: 223; CHO: 2g; PRO: 27; FAT: 9g; SOD: 235; CHO: 73; LOW-SODIUM: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S and Katharine Middletion Brought to you and yours via Nancy O'Brion and her Meal-Master

Related recipes