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    Source of Recipe


    List of Ingredients

    2 whole boneless skinless chix breasts
    2 T margarine
    2 cloves garlic, crushed
    1/2c dry white wine
    1/4c water
    2T Dijon mustard
    1/2t dried dill weed
    1/2t salt
    1/4t coarsely grd. pepper
    1/3c chopped fresh parsley


    Preheat oven to 325 degreesF. Cut each boned breast
    into two
    pieces, put pieces on a wooden cutting board and pound
    with a meat mallet or the side of a rolling pin until
    1/2 " thick.
    Hear margarine in a large frying pan; add garlic snd
    cook 2 mins. over medium heat.
    Brown chix pieces 3 mins. on each side.
    Transfer chix to a 11/2 qt. shallow casserole. put the
    wine, water
    mustard, dillweed, salt and pepper into the frying pan;
    stir to
    mix with chix drippings in the pan. Bring to a boil
    and cook 1 min.
    pour over chix in casserole. Cover and bake 30 mins.
    Add parsley, baste the chix with the
    sauce and cook 5 mins more.




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