---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Triple-Mustard Chicken Dijon
  Categories: Meat/poul, Stews
       Yield: 6 servings
  
       2 lb Skinless chicken breasts
       2 lb Skinless chicken thighs
       2 tb Butter
       1 md Onion; minced
     1/4 c  Dijon mustard; imported
       2 tb Honey mustard
       2 tb Coarse-grained mustard
     3/4 c  Dry white wine, preferably
            -Chardonnay
   1 1/2 c  Reduced sodium chicken broth
     1/3 c  Sour cream
  
   Separat breasts if they are attached and cut each in
   half crosswise.  Trim any fat from chicken.
   Melt butter in a large flame-proof casserole.  Cook
   onion over moderate heat ntil soft, about 3 minutes.
   Add chicken and cook until no longer pink on the
   outside, 5 to 7 minutes. In a small bowl, whisk
   together the mustards and wine.  Pour over chicken and
   bring to a boil.  Add broth.  Simmer partially covered
   for 25 to 30 minutes, until chicken is tender and
   cooked through,  Remove from heat and stir in sour
   cream.
   
   Nutritional info per serving: 555 cal; 67g pro, 7g
   carb, 24g fat (41%) Source: Miami Herald 2/8/96
   formatted by Lisa Crawford, 4/13/96
  
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