2 chickens, cut up
Salt and pepper
1/4 c. butter
2 tbsp. Dijon mustard
1 clove garlic, chopped
1 sm. onion, chopped
1 (10 1/2 oz.) can condensed chicken broth
2 tbsp. finely chopped parsley

Sprinkle chicken on all sides with salt and pepper. In large skillet heat butter and brown chicken pieces slowly on all sides. In small bowl, mix remaining ingredients until well blended. Pour mixture over chicken. Simmer, turning pieces occasionally until chicken is tender, about 40 minutes. Remove chicken to platter. Stir pan juices scraping all brown particles from skillet. Simmer until sauce is slightly thickened. Spoon sauce over chicken. Serve with hot petits pois and Champignons de Paris (baby peas and mushrooms).