Chicken With Mushroom-Dijon Sauce

• 3/4 c. plus 2 Tbsp. water
• 3/4 c. Chablis or other dry wine
• 1 small onion, sliced
• 3 Tbsp. lemon juice
• 3/4 tsp. chicken bouillon granules
• 8 sprigs fresh thyme
• 12 whole peppercorns
• 4 (4 oz.) boned, skinned chicken breast halves
• 1 Tbsp. honey
• 2 tsp. Dijon mustard
• 1 1/2 c. sliced fresh mushrooms
• 2 tsp. flour
• fresh thyme sprigs (optional)
• lemon slices (optional)

1. Combine
2. water,
3. wine,tnion,temon
4. juice,
5. bouillon granules, thyme and
6. peppercorns
7. in
8. skillet.
9. Bring to boil. Cover; reduce heat and
10. simmer
11. 5 minutes.tdd chicken; cover and simmer 15 minutes or until done.
12. Remove chicken;
13. reserve liquid. Strain liquid.
14. Discard onion, peppercorns and thyme. Add honey, mustard and
15. mushrooms to cooking liquid.
16. Bring to boil; cook 10 minutes.

water, chablis, onion, lemon juice, chicken bouillon granules, thyme, peppercorns, chicken, honey, mustard, mushrooms, flour, thyme, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698724 (may not work)