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Ingredients
4 Chicken thighs, boneless, skinless
1/4 Cup 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 parsley, finely chopped to garnish
Instructions
In a large skillet, heat butter and saut� 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 saut� 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.