Yield: 6 Servings
|2 pounds||Skinless chicken breasts|
|2 pounds||Skinless chicken thighs|
|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