2 small chicken breasts; boneless skinned
2 tablespoons margarine
2 cloves garlic, crushed
1/2 cup dry white wine
1/4 cup water
2 tablespoons dijon mustard
1/2 teaspoon dill weed, dried
1/4 teaspoon pepper, coarsely ground
1/3 cup fresh parsley, chopped
Preheat oven to 325°.
Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with a meat mallet or the side of a rolling pin 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 1/2-quart shallow 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 minutes. Add parsley; baste the chicken with the sauce and cook 5 more minutes.