Recipe - Dijon Chicken Breasts

One half cup Canned unsalted chicken
broth ( I use buillon)
One half small Onion finely chopped
One fourth cup Dijon mustard
4 Cloves garlic finely chopped
1 teaspoon Dired thyme; crumbled (use
anything similar)
6 Boneless skinless checken
breast halves; well
trimmed.

From: Marianne Salanik mardav69@IX.NETCOM.COM

Date: Wed, 7 Aug 1996 18:52:42 0700
Combine first 5 ingredients in heavey large skillet. Bring to gentle
simmer over mediumlow heat. Add chicken and season with pepper. Cover and
poach until chicken is just cooked through, about 20 minutes. Transfer
chicken to platter. Boil liquid in skillet until reduced to sauce
consistency, about 2 minutes. Pour sauce over chicken and serve. 6
servings.

EATL Digest 6 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.