4 boneless chicken breasts
halves
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon dried savory leaves
1/8 teaspoon dried tarragon leaves
1 clove garlic, minced
2 tablespoons olive oil, divided use
1/4 cup dry white wine
1/2 cup warm water
In small bowl, mix together
mustard, salt, pepper, savory and tarragon; stir in 1 tablespoon
of the olive oil and then, white wine.
Place chicken in shallow
dish; pour marinade mixture over chicken and turn to coat well.
Cover and place in refrigerator to marinate overnight.
At cooking time, place
remaining 1 tablespoon olive oil in frypan and heat to medium
temperature. Add chicken breast and cook, turning, about 15 minutes
(about 7 minutes per side) or until brown and fork can be inserted
in chicken with ease. Remove chicken to warm serving platter.
In frypan, place marinade
and 1/2 cup warm water. Bring to a boil and cook, stirring, about
3 minutes; pour over chicken.
Makes 4 servings.
Nutritional Information
Per Serving:
Calories: 108
Protein: 26.8 grams
Total Fat: 10 grams
Saturated Fat: 1.78 grams
Carbohydrates: 0.8 gram
Cholesterol: 73 milligram
Sodium: 432 milligram
Recipe provided courtesy
of the National Chicken Council. Used with permission.
