Dijon Chicken
Yield: 4 sweet ones
2 sm Chicken breasts; boneless 1/4 c Water;
-skinned 2 tb Dijon mustard;
2 tb Margarine; 1/2 ts Dill weed; dried
2 cl Garlic; crushed 1/4 ts Ground pepper; coarsely
1/2 c Dry white wine; 1/3 c Fresh parsley; chopped
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 1/2 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
1/2-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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S and Katharine Middletion
Brought to you and yours via Nancy OBrion and her Meal-Master
442 sm Chicken breasts; boneless 1/4 c Water;
-skinned 2 tb Dijon mustard;
2 tb Margarine; 1/2 ts Dill weed; dried
2 cl Garlic; crushed 1/4 ts Ground pepper; coarsely
1/2 c Dry white wine; 1/3 c Fresh parsley; chopped
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 1/2 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
1/2-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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S and Katharine Middletion
Brought to you and yours via Nancy OBrion and her Meal-Master
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