Triple-Mustard Chicken Dijon

Recipe Ingredients

2 lbs	908g / 32oz	Skinless chicken breasts
2 lbs	908g / 32oz	Skinless chicken thighs
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - minced (medium)
1/4 cup	59ml	Dijon mustard - imported
2 tablespoons	30ml	Honey mustard
2 tablespoons	30ml	Coarse-grained mustard
3/4 cup	177ml	Dry white wine - preferably
1 1/2 cups	355ml	Reduced sodium chicken broth
1/3 cup	78ml	Sour cream

Recipe Instructions

Separate 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 until 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.

Source:
Miami Herald

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