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      Title: Dijon Chicken
 Categories: Diabetic, Poultry
      Yield: 4 Servings
 
      2 sm Chicken breasts;
           - boneless, skinned
      2 tb Margarine
      2 cl Garlic; crushed
    1/2 c  Dry white wine
    1/4 c  Water
      2 tb Dijon mustard
    1/2 ts Dried dill
    1/4 ts Black pepper;
           - coarsely ground
    1/3 c  Fresh parsley; chopped
 
  Preheat oven to 325°F. Cut each breast into two pieces; put pieces
  on a wooden cutting board and pound them with with a meat mallet or
  the side of a rolling until 1/2" thick. Heat margarine in a large
  frying pan; add garlic and cook 2 minutes over medium heat. Brown
  chicken pieces 3 minutes on each side. Transfer chicken to a
  1-1/2 qt shallow casserole dish. Put the wine, the water, mustard,
  dill, salt, and pepper into the frying pan. Bring to a boil and
  cook 1 minute. Pour over chicken in casserole. Cover and bake
  30 minutes. Add parsley; baste the chicken with the sauce and cook
  5 more minutes.
  
  Exchanges: 4 Lean meat

  Per serving: Cal: 223; Carbs: 2 g; Pro: 27 g; Fat: 9 g;
  Sod: 235 mg; Cho: 73 mg; Low-Sodium diets: Omit salt.
  
  Recipe by Mary Abbott Hess, R.D., M.S and Katharine Middletion

  Recipe FROM: The Art of Cooking for the Diabetic

  Posted by: Nancy O'Brion
 
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