1/4 c. coarse prepared mustard
1 tsp. Italian herb seasoning
1/4 c. dry white wine
1 1/2 tbsp. minced dried onion
1 clove garlic, minced or pressed
2 tbsp. Marsala cooking wine
6 split chicken breasts, rinsed & patted dry

Blend all ingredients except chicken with wire whisk. Place chicken in sealable plastic bag, add herb/wine mixture and seal. Turn several times until chicken is well coated; refrigerate 2-4 hours, turning several times.

Place chicken pieces in baking dish and cover with sauce. Bake at 350 degrees for 45 minutes to 1 hour, or until chicken is done. Sauce may be served on side, poured over chicken pieces, or thickened and served over rice.