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Chicken Dijon

4 chicken breasts, skinless, boneless
1/3 cup dijon mustard
1/3 cup white wine

4-6 mushrooms (sliced thinly)
1 tb margarine or butter
pepper and salt
about 1 cup half and half or milk

Spread mustard on the chicken in baking dish and let it sit covered
in the fridge for at least 2 hours.

Pour wine over the chicken and bake at 350 for 30 - 40 min depending
on the weight and thicknesses of the chicken until it is lightly
browned and cooked through.

Remove from oven, scrape the mustard off the chicken as best you
can and reserve for the sauce. Saute mushrooms in margarine or
butter, pepper and salt to taste. When the mushrooms are almost
done, add the reserved mustard and whisk together, add in the wine
left at the bottom of the baking dish and bring this mix to a boil.
Gradually add half and half in small amounts 1/4 cup at a time
bringing the sauce back to a boil in between each addition until
you have the quantity and flavor you desire. You can substitute
skim milk but you need to add some flour to the mustard and wine
mix to help thicken it up.

Serve the chicken with sauce, rice and broccoli.


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