Ingredients
- 1 onion
- 2 lb chicken breasts (skinless)
- 2 lb chicken thighs (skinless)
- 1 1/2 c sodium chicken broth (reduced)
- 3/4 c dry wine (white)
- 3/8 c sour cream
- 1/4 c dijon mustard
- 2 tb honey mustard
- 2 tb coarse-grained mustard
- 2 tb butter
Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%)