Dijon Chickendiabetic, main dish, poultry 2 small chicken breasts; boneless skinned 2 tablespoon margarine 2 centiliter garlic; crushed 1/2 cup dry white wine 1/4 cup water 2 tablespoon dijon mustard 1/2 teaspoon dill weed; dried 1/4 teaspoon ground pepper; coarsely 1/3 cup fresh parsley; chopped Preheat oven to 325 degrees. 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-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes. Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food Exchanges per serving: 4 LEAN MEAT EXCHANGES; CAL: 223; CHO: 2g; PRO: 27; FAT: 9g; SOD: 235; CHO: 73; Low-Sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S and Katharine Middletion Brought to you and yours via Nancy O'Brion and her Meal-Master |
