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