Recipe of Dijon Chicken - Food Recipes

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Title: Dijon Chicken
Categories : Diabetic, Main dish, Poultry
Serving size: 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 O'Brion and her Meal-Master