INGREDIENTS

INSTRUCTIONS

In a skillet with high sides, heat the olive over medium high heat.
Sear the chicken breast halves in the hot oil about 2 minutes on each
side, until just golden brown on the outside. Reduce the heat to
medium, move the chicken to one side, add the onion and garlic, and
cook a couple of minutes more until the onion and garlic are lightly
browned. Add the wine and scrape up any browned bits from the bottom
of the pan. Replace the chicken in the center of the pan, spacing it
evenly, and add the chicken stock, salt, and pepper. The stock should
come up only about halfway on the chicken pieces. Bring the liquid to
a simmer and reduce the heat to low. Partially cover the pan and let
the chicken braise for one hour, turning the chicken over once or
twice near the end of the cooking time. Remove the chicken pieces and
keep warm. To the liquid in the pan add the Dijon and cream, and  stir.
Raise the heat to medium and boil the sauce until it reaches  the
desired thickness. Taste and add salt or pepper if desired. Serve  the
chicken with the warm sauce.  Date: Fri, 7 Jun 1996 11:05:48 EST5EDT
From: NURPPL@NURSE.EMORY.EDU  MC-Recipe Digest V1 #112  From the
MasterCook recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1657
Calories From Fat: 664
Total Fat: 75.1g
Cholesterol: 307.7mg
Sodium: 2130.4mg
Potassium: 3910.8mg
Carbohydrates: 154.2g
Fiber: 26.9g
Sugar: 69.8g
Protein: 91g