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EmailA most unusual blend of flavors, and the chunks of plump, tender chicken combined with sweet, crisp, sliced onion create a delightful contrast in texture. An added bonus to this piquant dish is that it's ready in a matter of minutes! Bee and Thistle Inn, Old Lyme, Connecticut
Yield: Serves 4.
- 4 chicken breasts (8 ounces each), boned and skinned
- Butter to coat bottom of a large saute pan (about 2 tablespoons)
- 1 large Spanish onion, sliced
- 1-1/2 teaspoons minced garlic
- 2 tablespoons Dijon mustard
- 1/2 cup dry white cooking wine
- 1/4 cup grated Parmesan cheese
Cut chicken breasts into chunks. Saute in butter until flesh of chicken has turned white. Add onions and toss while cooking. Add garlic and cook approximately 2 minutes more (until the aroma is apparent). Add mustard and white wine and blend together. Turn heat down and gently simmer for 5 minutes. Toss in Parmesan cheese and serve over rice pilaf.
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