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
