What’s For Dinner?

Factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. You can make this dish up to one day ahead. Cool, cover, and refrigerate cooked chicken in reduced sauce. Reheat over low heat. Serve with a whole grain like wild rice, and fill the plate with haricot verts or a crisp green salad.

Yield

4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)

Ingredients

• 1/4  cup  Dijon mustard
• 1/4  cup  chopped fresh parsley, divided
• 1  tablespoon  chopped fresh thyme, divided
• 3  pounds  chicken pieces, skinned
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  olive oil
• 1 1/2  cups  chopped onion (about 1 large)
• 3  garlic cloves, minced
• 1  cup  dry white wine
• 1  cup  fat-free, less-sodium chicken broth

Preparation

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.

3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.

Nutritional Information

Calories: 244 (0.0% from fat)

Fat: 10.6g (sat 2.4g,mono 5.2g,poly 2g)

Protein: 28.2g

Carbohydrate: 7.8g

Fiber: 1.5g

Cholesterol: 80mg

Iron: 2.1mg

Sodium: 527mg

Calcium: 44mg