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 ntil 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini