Triple-mustard chicken dijon
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Skinless chicken breasts |
2 | pounds | Skinless chicken thighs |
2 | tablespoons | Butter |
1 | medium | Onion; minced |
¼ | cup | Dijon mustard; imported |
2 | tablespoons | Honey mustard |
2 | tablespoons | Coarse-grained mustard |
¾ | cup | Dry white wine, preferably Chardonnay |
1½ | cup | Reduced sodium chicken broth |
⅓ | cup | Sour cream |
Directions
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
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