Title: Dijon Chicken Breasts
Categories: Poultry
Yield: 6 Servings

1/2 c Canned unsalted chicken
-broth ( I use buillon)
1/2 sm Onion finely chopped
1/4 c Dijon mustard
4 Cloves garlic finely chopped
1 ts Dired thyme; crumbled (use
-anything similar)
6 Boneless skinless checken
-breast halves; well
-trimmed.

From: Marianne Salanik

Date: Wed, 7 Aug 1996 18:52:42 -0700
Combine first 5 ingredients in heavey large skillet. Bring to gentle
simmer over medium-low heat. Add chicken and season with pepper. Cover and
poach until chicken is just cooked through, about 20 minutes. Transfer
chicken to platter. Boil liquid in skillet until reduced to sauce
consistency, about 2 minutes. Pour sauce over chicken and serve. 6
servings.

EAT-L Digest 6 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.