Triple-mustard chicken dijon

Yield: 6 Servings

Measure 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

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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