Ingredients Edit

Directions Edit

  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 Edit

Per serving:

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