Dijon Chicken

Method

• Preheat oven to 325 degrees
• Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until 1/2" thick
• Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat
• Brown chicken pieces 3 minutes on each side
• Transfer chicken to a 1 1/2-quart shalloe casserole
• Put the wine the water mustard dill weed salt and pepper into the frying pan
• Bring to a boil and cook 1 minute
• Pour over chicken in casserole
• Cover and bake 30 minuetes
• Add parsley; baste the chicken with the sauce and cook 5 more minutes.