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Poulet Dijon

Poulet Dijon
from Above & Beyond Parsley...
Food for the Senses


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INGREDIENTS:
4 boneless, skinless chicken breast halves
1/4 cup (1/2 stick) butter
2 tablespoons Dijon mustard
1 clove garlic, minced, plus 1 whole clove, peeled
1 medium onion, finely diced
2-1/2 cups chicken broth
1 tablespoon flour
3/4 cup dry white wine
1/2 pound mushrooms, sliced
4 baguette slices, 1/8- to 1/4-inch thick
2 tablespoons finely chopped parsley, to garnish
TO PREPARE:
In a large skillet, heat butter and sauté chicken on all sides until browned. Remove from heat and set aside.

In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended. Pour mixture into a sauté pan and simmer, stirring until sauce has thickened slightly. Add chicken and reheat.

Toast baguette slices and rub with peeled garlic clove. Spoon 1 teaspoon sauce over each baguette slice. Serve chicken breasts over baguettes with remaining sauce spooned over the top. Garnish with chopped parsley.

SERVES 4



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Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.