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
Description
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 Gra
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