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Subj:  DIJON CHICKEN

From:  SNIP46

2 whole boneless skinless chix breasts
2 T margarine
2 cloves garlic, crushed
1/2c dry white wine
1/4c water
2T Dijon mustard
1/2t dried dill weed
1/2t salt
1/4t coarsely grd. pepper
1/3c chopped fresh parsley

Preheat oven to 325 degreesF. Cut each boned breast 
into two
pieces, put pieces on a wooden cutting board and pound 
them
with a meat mallet or the side of a rolling pin until 
1/2 " thick. 
Hear margarine in a large frying pan; add garlic snd 
cook 2 mins. over medium heat.
Brown chix pieces 3 mins. on each side.
Transfer chix to a 11/2 qt. shallow casserole. put the 
wine, water
mustard, dillweed, salt and pepper into the frying pan; 
stir to
mix with chix drippings in the pan. Bring to a boil 
and cook 1 min.
pour over chix in casserole. Cover and bake 30 mins. 
Add parsley, baste the chix with the
sauce and cook 5 mins more.

This is a diabetic rx that I enjoy very much, being 
I am a Diabetic, and also a  Sous Chef
for 3 1/2 yrs. now.  I have been a chef for 13 yrs all 
total; and I 'm in the midst of selling
my rx to a book publisher. Wish me luck. Larry'.






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