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4 boneless/skinless chicken breasts 1 T cooking oil 1/3 c finely chopped Spanish onion 1 clove garlic, minced 1/2 c dry white wine 1/2 c chicken broth 1 T chicken broth 1 tsp flour or cornstarch 1/2-1 T Dijon mustard 2 T thinly sliced gherkins (cornichon) Fresh chopped parsley Heat cooking oil in large skillet. Brown chicken breasts on both sides. Reduce heat, cover and cook for about 10 minutes. Remove chicken breasts from skillet and keep warm. In the skillet place minced garlic and chopped Spanish onion. Cook until the onion is soft. Add dry white wine. Cook until the wine is reduced slightly, stir. Add 1/2 cup chicken broth and bring to a boil. Blend flour or cornstarch with 1 TB chicken broth and then blend into sauce. Add mustard and cornichons. Spoon mustard sauce over chicken. Sprinkle fresh chopped parsley over chicken and serve. Makes 4 servings Per Serving: 171 cal., 27 g pro., 5 g fat, 64 mg chol., 2 g carbs, 172 mg sod
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