Dijon Chicken

Ingredients

 * 2 small chicken breasts, boneless
 * -skinned
 * 2 tbsp margarine
 * 2 cl garlic, crushed
 * 1/2 cup dry white wine
 * 1/4 cup water
 * 2 tbsp dijon mustard
 * 1/2 tsp dill weed, dried
 * 1/4 tsp ground pepper, coarsely
 * 1/3 cup fresh parsley, chopped

Directions
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 ½" 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 ½-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.