2 sm Chicken breasts;
- boneless, skinned
2 tb Margarine
2 cl Garlic; crushed
1/2 c Dry white wine
1/4 c Water
2 tb Dijon mustard
1/2 ts Dried dill
1/4 ts Black pepper;
- coarsely ground
1/3 c Fresh parsley; chopped
Preheat oven to 325°F. 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 qt shallow casserole dish. Put the wine, the water, mustard,
dill, salt, and pepper into the frying pan. Bring to a boil and
cook 1 minute. Pour over chicken in casserole. Cover and bake
30 minutes. Add parsley; baste the chicken with the sauce and cook
5 more minutes.
