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| Home -> [Chicken, Diabetic, Entrees, Poultry] -> [Dijon chicken Recipe] |
Dijon chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Diabetic, Entrees, Poultry |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Preheat oven to 325 degrees. | | 2 | 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 ? thick. | | 3 | Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. | | 4 | Brown chicken pieces 3 minutes on each side. | | 5 | Transfer chicken to a 1 ?quart shalloe casserole. | | 6 | Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. | | 7 | Bring to a boil and cook 1 minute. | | 8 | Pour over chicken in casserole. | | 9 | Cover and bake 30 minuetes. | | 10 | Add parsley; baste the chicken with the sauce and cook 5 more minutes. | | 11 | 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. |
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