DIJON MUSTARD CHICKEN FRICASSEE
- 1/4 c. dijon mustard
- 1/4 c. chopped fresh parsley, divided
- 1 tbsp. chopped fresh thyme, divided
- 3 lb. chicken pieces, skinned (I used only skinless chicken breasts)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. olive oil
- 1-1/2 c. chopped onion (about one large)
- 3 garlic cloves, minced
- 1 c. dry white wine
- 1 c. fat-free chicken broth
1. Combine mustard, 1 tbsp. parsley, 1-1/2 tsp. thyme, and chicken in a zip-top plastic bag. Toss well to coat and chill at least 8 hours or overnight.
2. Remove chicken from bag and discard marinade.
3. Sprinkle chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken to pan and cook 5 minutes per side or until browned. Remove from pan.
4. Add chopped onion to pan and saute 5 minutes or until tender, stirring frequently. Add garlic to pan and saute 1 minute, stirring constantly.
5. Add wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tbsp. parsley and remaining 1-1/2 tbps. thyme.
6. Return chicken to pan. Cover, reduce heat, and simmer for 25 minutes or until chicken is done. Remove chicken from pan and keep warm.
7. Cook sauce, uncovered, over medium heat for at least four minutes or until slightly thickened. Pour sauce over chicken and sprinkle with remaining 2 tbsp. parsley.
8. Serve over rice or another whole grain.