3 or 4 chicken breasts
Salt
2 or 3 lemons
1 c. dry white wine
3 c. (2 jars) Dijon mustard

Skin chicken; poke holes in it. Sprinkle with salt. Slice lemons, squeeze juice over chicken. Let sit for 1/2 hour. Mix white wine and mustard and pour over chicken. Marinate in refrigerator, turning pieces occasionally, for 2 to 3 days. Bake in 325 to 350 degree oven for 1/2 to 1 hour.