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Chicken Dijon


      6 skinless boneless chicken breasts
      1 cup Dijon mustard
      2/3 cup chopped green onions
      2/3 cup chopped oyster mushrooms
      3 tablespoons butter
      3 cloves minced garlic
      1/3 cup white wine
      1/4 cup Worcestershire sauce


    Melt butter in saute pan; blanch garlic in melted butter until translucent; add green  onion, mushrooms, and Worcestershire. Spread mustard onto chicken breasts and add to saute  pan; add 1/2 of the white wine, cook for 10 - 15 minutes. Turn chicken, add remaining  white wine, cover and cook another 10 minutes.

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