Dijon Chicken

• 4 chicken breast halves, skinned and boned
• 1 Tbsp. cooking oil
• 1/2 c. chicken broth
• 1/4 c. white cooking wine
• 2 c. sliced fresh mushrooms
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. minced onion
• 1/8 tsp. pepper
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. Dijon mustard

1. Place
2. each
3. piece of chicken between 2 sheets of waxed paper and
4. flatten
5. using a meat mallet or rolling pin.
6. Heat oil
7. in large
8. skillet
9. over medium-high heat until hot.
10. Add chicken
11. to skillet;
12. cook
13. 3 to 4 minutes on each side until lightly browned.
14. Remove from skillet and set aside.
15. Combine chicken broth,
16. wine, mushrooms, 2 tablespoons parsley, onion and
17. pepper in a skillet.
18. Cover and cook 10 minutes.
19. Remove chicken
20. and vegetables to a plate using a slotted spoon; keep warm.
21. Cook broth mixture over medium-high heat until sauce is reduced
22. to about 1/2 cup.
23. Remove from heat; stir in 2 tablespoons
24. parsley and
25. Dijon
26. mustard with a wire whisk.
27. Spoon sauce over chicken. Serve warm.

chicken, cooking oil, chicken broth, white cooking wine, mushrooms, parsley, onion, pepper, parsley, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612692 (may not work)