2 lg. chicken breasts, split
Salt & pepper
4 tbsp. butter
2 tbsp. Dijon mustard
1 clove of garlic, minced
1 onion, fine diced
1 c. chicken stock
1 tbsp. flour
2 tbsp. minced fresh parsley

Wash the chicken, pat it dry, and sprinkle with salt and pepper. Melt the butter and brown the chicken quickly on all sides. Set it in a casserole dish.

To make the sauce, mix the mustard, minced garlic and onion, chicken stock, flour and chopped parsley. Pour the sauce over the chicken and bake for 1 hour at 300 degrees, basting from time to time. Pour the sauce off into a pan and simmer it to reduce and thicken it, then pour back over the chicken and serve.

Rice and fresh green beans are wonderful with this particular chicken dish. Serves 4.