Subj: DIJON CHICKEN
2 whole boneless skinless chix breasts
2 T margarine
2 cloves garlic, crushed
1/2c dry white wine
2T Dijon mustard
1/2t dried dill weed
1/4t coarsely grd. pepper
1/3c chopped fresh parsley
Preheat oven to 325 degreesF. Cut each boned breast
pieces, put pieces on a wooden cutting board and pound
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
mustard, dillweed, salt and pepper into the frying pan;
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'.