---------- Recipe via Meal-Master (tm) v8.02

     Title: Triple-Mustard Chicken Dijon
Categories: Meat/poul, Stews
     Yield: 6 servings

     2 lb Skinless chicken breasts
     2 lb Skinless chicken thighs
     2 tb Butter
     1 md Onion; minced
   1/4 c  Dijon mustard; imported
     2 tb Honey mustard
     2 tb Coarse-grained mustard
   3/4 c  Dry white wine, preferably
          -Chardonnay
 1 1/2 c  Reduced sodium chicken broth
   1/3 c  Sour cream

 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 until 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

-----