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The Recipe File
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Meat and Poultry:
Poulet Dijon

from Above & Beyond Parsley...
Food for the Senses



INGREDIENTS:
4 boneless, skinless chicken breast halves
1/4 cup (1/2 stick) butter
2 tablespoons Dijon mustard
1 clove garlic, minced, plus 1 whole clove, peeled
1 medium onion, finely diced
2-1/2 cups chicken broth
1 tablespoon flour
3/4 cup dry white wine
1/2 pound mushrooms, sliced
4 baguette slices, 1/8- to 1/4-inch thick
2 tablespoons finely chopped parsley, to garnish
TO PREPARE:

In a large skillet, heat butter and sauté chicken on all sides until browned.  Remove from heat and set aside.

In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended.  Pour mixture into a sauté pan and simmer, stirring until sauce has thickened slightly.  Add chicken and reheat.

Toast baguette slices and rub with peeled garlic clove.  Spoon 1 teaspoon sauce over each baguette slice.  Serve chicken breasts over baguettes with remaining sauce spooned over the top.  Garnish with chopped parsley.

SERVES 4


Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.
 

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