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| Triple-Mustard Chicken Dijon Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
2 lb skinless chicken breasts
2 lb skinless chicken thighs
2 tablespoon butter
1 medium onion; minced
1/4 cup dijon mustard; imported
2 tablespoon honey mustard
2 tablespoon coarse-grained mustard
3/4 cup dry white wine, preferably chardonn; ay
1 1/2 cup reduced sodium chicken broth
1/3 cup sour cream
Cooking Directions:
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
stews
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