From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 4 boneless, skinless chicken breast halves
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced, plus 1 whole clove, peeled
  • 1 medium onion, finely diced
  • 2-1/2 cups chicken broth
  • 1 tablespoon flour
  • 3/4 cup dry white wine
  • 1/2 pound mushrooms, sliced
  • 4 baguette slices, 1/8- to 1/4-inch thick
  • 2 tablespoons finely chopped parsley, to garnish

In a large skillet, heat butter and saute chicken on all sides until browned.  Remove from heat and set aside.

In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended.  Pour mixture into a saute pan and simmer, stirring until sauce has thickened slightly.  Add chicken and reheat.

Toast baguette slices and rub with peeled garlic clove.  Spoon 1 teaspoon sauce over each baguette slice.  Serve chicken breasts over baguettes with remaining sauce spooned over the top.  Garnish with chopped parsley.


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