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Dijon Mustard Chicken Recipe

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This recipe for Dijon Mustard Chicken, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Moran
Added: Sunday, March 29, 2009


1/4 cup Dijon mustard
1/4 cup chopped fresh parsley, divided
1 tbsp. chopped fresh thyme
3 chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
1 cup chopped onion
3 cloves of garlic, minced
1 cup dry white wine
1 cup chicken broth

1.Combine mustard, 1 tbsp. parsley, 11/2 tsp. thyme, and chicken in a large zip-top bag; toss well to coat. Chill overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.

3. Add chopped onion to pan, and saute' 5 minutes. Add garlic to pan, and saute' 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tbsp. parsley and remaining 11/2 tsp. thyme. Return chicken to the pan. Cover and reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan and keep warm.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining parsley.




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