2 small chicken breasts; boneless skinned
2 tablespoon butter
2 cloves 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 between plastic wrap on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until 1/2″ thick.
Heat butter 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 shallow 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 minutes. Add parsley; baste the chicken with the sauce and cook 5 more minutes.
Exchanges: 4 lean meat
Source: The Art of Cooking for the Diabetic