| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Canned unsalted chicken broth ( I use buillon) |
| 1/2 | sm | Onion finely chopped |
| 1/4 | c | Dijon mustard |
| 4 | Cloves garlic finely chopped | |
| 1 | ts | Dired thyme; crumbled (use anything similar) |
| 6 | Boneless skinless checken breast halves; well trimmed. |
INSTRUCTIONS
From: Marianne Salanik <mardav69@IX.NETCOM.COM> Date: Wed, 7 Aug 1996 18:52:42 -0700 Combine first 5 ingredients in heavey large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve. 6 servings. EAT-L Digest 6 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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