| 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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