Dijon Chicken

Ingredients

• 2 small chicken breasts, boneless
• -skinned
• 2 tbsp margarine
• 2 cl garlic, crushed
• 1/2 cup dry white wine
• 1/4 cup water
• 2 tbsp dijon mustard
• 1/2 tsp dill weed, dried
• 1/4 tsp ground pepper, coarsely
• 1/3 cup fresh parsley, chopped

Directions

1. Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until ½" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 ½-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes. Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food exchanges per serving: 4 lean meat exchanges; cal: 223; cho: 2g; pro: 27; fat: 9g; sod: 235; cho: 73; low-sodium diets: omit salt.

Nutrition, whole recipe (rough)

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Wine	2 tbsp cooking wine (30ml)	25
Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Mustard	1 tsp (5g) yellow	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.