| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Meat/poul, Stews | 6 | Servings | |
INGREDIENTS
| 2 | lb | Skinless chicken breasts |
| 2 | lb | Skinless chicken thighs |
| 2 | tb | Butter |
| 1 | md | Onion; minced |
| 1/4 | c | Dijon mustard; imported |
| 2 | tb | Honey mustard |
| 2 | tb | Coarse-grained mustard |
| 3/4 | c | Dry white wine, preferably Chardonnay |
| 1 1/2 | c | Reduced sodium chicken broth |
| 1/3 | c | Sour cream |
INSTRUCTIONS
Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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