Dijon Chicken
2 small boneless and skinless chicken breasts
1/4 cup water
2 tablespoon Dijon mustard
2 tablespoon margarine
1/2 teaspoon dill weed, dried
2 clove garlic, crushed
1/4 teaspoon ground pepper, coarsely
1/2 cup dry white wine
1/3 cup fresh parsley, chopped
Instructions: 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.