Dijon Chicken

Ingredients

 * 2 small chicken breasts, boneless, skinned
 * 2 tbsp margarine
 * 2 cloves garlic, crushed
 * ½ cup dry white wine
 * ¼ cup water
 * 2 tbsp Dijon mustard
 * ½ tsp dill weed, dried
 * ¼ tsp ground pepper, coarsely
 * ⅓ cup fresh parsley, chopped

Directions

 * 1) Preheat oven to 325°F.
 * 2) Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with a meat mallet or the side of a rolling until ½" thick.
 * 3) Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat.
 * 4) Brown chicken pieces 3 minutes on each side.
 * 5) Transfer chicken to a 1 ½-quart shallow casserole.
 * 6) Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan.
 * 7) Bring to a boil and cook 1 minute.
 * 8) Pour over chicken in casserole.
 * 9) Cover and bake 30 minutes.
 * 10) Add parsley; baste the chicken with the sauce and cook 5 more minutes.

Nutritional information
Per serving:
 * Calories: 223 | cho: 2g | pro: 27 | fat: 9g | sod: 235 | cho: 73
 * Food exchanges: 4 lean meat
 * Low-sodium diets: omit salt